Recipe adapted from http://susiekitchen.weebly.com/blog/gula-melaka-char-siew
Ingredients
500-750g pork collar
Marinade
4-5 gloves garlic
3-4 slices ginger
1 tsp salt
1 tsp pepper
2 tbsp soy sauce
1 tbsp shaoxing wine
1 tbsp cooking caramel
100g gula melaka (cut to small pcs)
220ml water
Steps
1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces.
2. Add all the marinade to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes.
3. Cover with a lid, and let the meat marinate for at least one hour. (Best to marinate for almost a day for a more flavourful char siew).
4. Pour all the ingredients into the rice cooker. Cover the lid and start the rice cooking process.
5. Stir the ingredients after 20 minutes into cooking. Regular stirring will give a more even heating and coating to the meat. When the liquid ingredient are thickening up, give the meat more regular stirring. At the end of the cooking, the meat will be coated with a thick coat of sauce.
6. Transfer the cooked meat out of the pot to a preheated airfryer, airfry for 4 mins at 180 deg C, turning once 1/2 time into cooking.
7. Pour some water to mix with the remaining sauce in the rice cooker pot. This will become the gravy to be poured over the warm rice during serving. May thicken with some corn flour slurry to the consistency one prefers.
8. Slice the char siew when cooled.
9. Bon appétit!