Homemade Char Siew

This is my very first time roasting char siew. I was inspired by Camemberu when I spied hers on her blog one time. Just like her, I would never have thought that I'd ever roast char siew, but I believed her when she said it was very easy to do - just marinade and roast, and that was exactly what I did. I marinaded the meat for 12hrs and roasted it on a Sunday morning before I left for church. I removed it to cool while I was out. I thought it turned out a bit salty even though I had cut down on the tau cheo.

0.5 kg Pork Collar (if you like it juicy) or Pork Shoulder (if you like it leaner) - I used pork shoulder which the butcher told me was 'twee bak'. I also made 1kg with advice from Camemberu that there was plenty of marinade using this recipe.
250g Sugar
150g Oyster Sauce
100g Bean Paste (Taucheo or Dou Jiang) - I used 70g but might cut it down to 50g the next time
100ml Soya Sauce - possibly cut this down to 80ml
2 teaspoon Rice Wine
2 teaspoon Black Soya Sauce
I omitted the red food colouring, but you can put 1 tsp if you like.

INSTRUCTIONS

1. Mix all the ingredients together and marinade the meat in it for at least an hour (overnight is best).

2. Roast in a moderately hot oven for half an hour, turning and basting the meat till it is cooked and slightly charred. (I used 200 deg C for 45mins - basting halfway and at the end), and then at 240 degrees for another 10 minutes for greater char.

The first dish I used my homemade char siew in was fried rice. I love fried rice with char siew and saved the sauce to be mixed in. It was yummy and the char siew didn't actually taste salty once fried with rice.

Since hubby was working late one evening, I decided to fry a simple fried rice for dinner using my homemade char siew which I cut into small cubes, some onion, garlic, peas and the remainder slices of pineapple leftover from when I made the upside down cake. I also fried two pieces of Japanese fishcake to go with it.

When I was young, I remember fried rice being made up of whatever was left in the fridge. However, these days, we tend to use fresh ingredients specially for frying it. I always loved some char siew in it, as it gives more bite to the dish.

What do you like to use as ingredients in your fried rice dish?