Char Siu (Filings Type)

Wash the pork and dry the excess water with kitchen towels put it on the steaming rack, and then put it into the pot.
Put the charcoal in a pot after it is red, pour cooking oil on the charcoal, and then cover the pot.
The smoked pork can be cut directly into small pieces or frozen for about 5 hours before cutting. The frozen pork will be easier to cut.
Heat oil in a hot wok, fry the chopped shallots and capsicum until the shallots are translucent and fragrant then add the coriander and pork, stir fry until slightly charred before adding the seasonings.
Pour water into a pot and add it to cover the pork, bring to a boil then turn to medium heat and simmer for about 40 minutes.
If you want to eat it with noodles or rice, turn off the heat while there is more sauce. Otherwise, if you want to use it as a filling, fry the excess water.