Just polished off this home made Char Siu rughly using your guidelines. Soooooo Yummy !! your tips for temp rise for last 5-10mins made the outer edges have that unique charred / bbq flavour that singles out a special Char Siu from the' run of the mill'.. Thanks Grace!!.. this will defo become a regular part of my repetoir. Did fish head curry yesterday and had roti chenai for breakfast with left over curry sauce for dip.