Hong Kong Style BBQ Pork on Rice (with sauce)

Hong Kong style BBQ meats is one of my favourite comfort foods. But I've eaten it so much that sometimes, it's nice to have some variation. This recipe is similar to my dad's but tweaked a bit for my taste.

This is what you'll need:
- 1 Pound of HK Style BBQ Pork (Char Siu) Sliced a bit larger than bite sized
- 1 Cup of chicken/beef broth
- 1 Cup of water
- 1 tbsp cooking oil
- 2 tbsp of Soy Sauce
- 1 tsp of Sesame oil
- 1 med/lrg Onion - cut in half and sliced
- 1 lrg tomato - cut in segments
- 2 cloves of garlic - minced
- Cilantro and Green onions - minced
- 3-4 tsp of cornstarch (make a slurry to thicken sauce)

2 cups of cooked white rice

Recipe feeds about 4 people as a main
Takes about 30 minutes to complete this dish (10 minutes of prep and 20 minutes of cooking time)

Method:
1. In a large and deep sauce pan, saute garlic, onions and tomatos until soft. About 5 minutes
2. Add in the char siu and saute for another 5 minutes
3. Pour in the broth, water, soy sauce, and sesame oil. Bring to a boil and adjust seasoning to taste. NOTE: The amount of broth and water you add can vary to your taste and preference. We like it with a lot of sauce so I tend to add in extra liquid so that I have plenty to cover my rice with it!
4. Thicken the sauce with the cornstarch slurry. Again, this part will vary to your preference. Some like it more runny and others will like it quite thick.
5. Add in the cilantro and green onions at the end (when the heat is off)
6. Serve with or on top of steamed white rice.