Winter Vacation ends tomorrow!

This was my end-of-vacation treat.

I made the marinade with a couple of tablespoons of light soy sauce, dark soy sauce, honey, hoisin sauce and sugar. I believe the ratio was something close to 5:3:5:2:3. Also, two teaspoons of chopped garlic and ginger. The concoction was heated over the hob until the sugar melted then poured into a large bowl to cover the pork ribs (the few which could not fit into my slow cooker when I made Bak Kut Teh) and left in the refrigerator for 7 hours. Roasted at somewhere between 180 – 210 degreeC for about 25 – 30min and flipped about three times. A severe lack of precision for a scientist to be eh? Surprisingly, I managed to get the red colour without food colouring. Boo to my poorly white balanced handphone camera. Next time, I’ll use pork fillet and perhaps try making Char Siew Bao if I can get my grandma’s recipe for the dough.