Place the oil and heat up. Fry the pork mince well until all separated, medium heat. Season with salt & pepper and a dash of dark soy sauce. Takes a little while and care but the taste is so good.
I marinated my char sui the night before and just into oven for 30 minutes then used my blow torch to 'beautify' them. I substitute the rice wine in my char sui recipe with red wine lees which I have some in my fridge to gives it the nice colour red. (will update my char sui recipe soon)
For the Red Mi Kolok (Kolok mee) liberally dose it with char sui sauce.
I always cook my noodles first in boiling water then in cold water and then rinse in boiled water again to warm up. Drain before mixing in the oils and sauces.
This is normally served with a side of Chinese greens like choy sam or bak choy but I have a garden full of lettuce :P