Homemade char siew

How important is it to get the right piece of meat? Very, i would say.

Rather than using the pork belly which was recommended in LeeLee's receipe, i purchased another part of the meat, which was fat free but the meat was dry when cooked or did i overcook? Nevertheless, it was edible and the gravy would have been better with reduced amount of water to attain a richer and heavier gravy.

Nothing fancy, but perhaps I would try to learn the roast char siew to get the 'chow tar' fragrance with some fat in the meat, which would have added the flavour to the dish. And i shall begin to 'search' again for the better and simpler version to master then.