Combine ingredients for marinade in a sauce pot, cook until sugar has dissolved. Set aside to cool completely. (Reminder: *Red yeast rice is available at Chinese Medicine shop. Grind red yeast rice into fine powder using dry mill grinder and sift through before using. Keep unused portion refrigerated for storage.)

Dry cleaned pork belly strips with kitchen towels.

Pierce pork belly strips with holes using a fork.

Add in Shao Hsing Hua Tiao wine, rub into pork strips. (Reminder: The purpose of adding wine is to remove the unpleasant smell of pork.)

Add in cooled marinade, coat each pork strip well with the marinade.

Keep refrigerated to marinate for at least 3 hours. (Reminder: Turn the pork in between marinating.)

Preheat 1 tbsp of cooking oil in non-stick frying pan, add in marinated pork strips, fry until outer layers are cooked. Add in the remaining marinade and 150 g of water, bring to the boil, then reduce to medium-low heat, cover and cook for 30 minutes.

After 30 minutes, turn the pork strips over, continue to cook over medium-low heat for another 30 minutes, or until the meat is tender.

Remove tender pork from pan, pour sauce into a bowl. Return pork to the pan, add in sauce gradually, fry over medium heat until lightly charred.

Remove Char Siew, drain off excess fat from pan. Pour remaining sauce into pan, cook over medium heat until slightly thickened. Serve Char Siew with the Char Siew sauce.