My mum shared this recipe with me. This was the kind of char siew I ate when I was growing up.
2 tbsp red date black sauce
2 tbsp light soya sauce
1 tbsp oyster sauce
2 tbsp sugar
2 tbsp chinese wine
a dash of pepper
2 tbsp sesame oil
One whole garlic with inner skin intact.
Half a cup hot water.
Heat up the marinade in a pot and put the whole garlic in.
Add in about half a cup of hot water and wait for pot to boil.
Put the whole meat into boiling marinade and let it boil for about 15 mins.
Cover and reduce fire and let it simmer for about 30 mins. occasionally turning the meat.
Uncover and continue simmering till gravy thickens.
Check for meat tenderness by using a chopstick to poke.
When chopstick comes out clean and goes through meat easily, the meat is ready.