Marinate for about 45
minutes with Kao Liang spirit, sugar, soy sauce and bean sauce.
Roast it either suspended
or on a rack in a moderately hot oven - 400oF / 200oC
for 30 minutes.
Place a pan of water at
the bottom of the oven to catch the dripping.
Take it out to cool for
about 3 minutes, then coat each piece with honey and put it back
in the oven to roast for a further 2 minutes.
Note : This famous Cantonese
dish is very popular throughout the world and traditionally cha shao
is served cold or it can be used in a number of dishes such as Cha
Shao dumplings or added to fried rice dishes.