Place the pork in a wide and deep dish. Mix well with the light soya sauce, dark soya sauce, oyster sauce, honey, white sugar and food colouring .
Leave to marinate for about 4 to 6 hours, or overnight in the fridge.
When ready to cook, pour the pork and marinade into a wok.
Cook the pork on high heat for about 15 to 20 minutes with the wok lid on. Stir occasionally to make sure that the meat is evenly coated with the marinade. Thechar siewis ready when most of the marinade has been reduced to a thick gravy and the meat is caramelised.
Transfer thechar siewto a rectangular baking dish. Spoon the remaining gravy over the pork.
Place the dish on the lowest rack in the oven, set to grill mode. Grill thechar siewfor 3 to 5 minutes, then remove from the oven and flip the meat with a pair of tongs, and cook the other side for another 3 to 5 minutes. You can grill thechar siewfor a few minutes more, if you prefer it to be more charred.
Slice thechar siewto serve with rice, and spoon the remaining gravy over thechar siewand rice.
Pour the onion into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce and all the other ingredients. Cover and cook on High. Flip over every hour until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Keep warm and served with lotus bun and shredded lectuce.
Ingredients for Lotus Bun:
2 cups low protein flour
2/3 cup warm milk
1 tbsp sugar
pinch of salt
1 tsp vegetable oil
Mix all ingredients together and knead the dough until smooth. Let the dough rest until double in size.
Divide the dough into 16 portions.
Roll each portion of dough into oval shape, brush with some oil and fold the dough into half.
let the dough rest for another 30 mins.
Boil water in steamer. Steam the bun over medium high heat for 10 minutes.
Turn off heat. Do not open steamer – let the buns rest for 1 minute.
**Whisk together all ingredients until combined and mixture is crumbly.
Preheat oven to 180C. Line a muffin tin with 12 paper liners.
In a medium bowl, stir together flour, baking powder, baking soda and salt.
In a separate mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined.
Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.