How to make it
Combine Lee Kum Kee Char Siu Sauce, Chicken Bouillon Powder, Sweet Bean Sauce, minced garlic, and rose wine to marinate the pork neck meat for 12 hours. Refrigerate.
Remove marinated pork neck from refrigerator and drain. Pre-heat oven to 400ᵒF and bake marinated pork meat for 30 minutes, flipping and brushing with honey every 10 minutes.
Stir fry the blanched sweet peas in butter and season with salt. Set aside.
Once pork is done, remove from oven and allow to rest covered for 10 minuters before slicing.
To plate, place the stir-fried sweet peas on the plate and place the baked pork neck on top of the sweet peas. Garnish with edible flowers and serve with honey mustard on the side.