How to make it
Cover the pork liberally with the char sui sauce and marinate overnight. Season, drizzle with oil and bake at 240 °C for 1/2 hour.
Reduce heat to 160 °C and cook with the whole pears, which you have also drizzled with some oil, for a further hour.
This pork gets a wonderful caramel BBQ flavour which is delicious with crispy parsnips.