Is my absolute favorite breakfast back home in Malaysia. I think you already know that by now, I've blogged about it twice previously :P Seems like it's an annual affair, lol, check out the ones in 2007 and 2006! The char siu recipe is in there and it has never failed so far :)
The pork is crackling well about 20 minutes into the cooking, don't worry too much as it's usually the honey caramelising into the fat and having the burnt edges! When I did it the first time I was always too worried that my dinner will be black charcoal and constantly open and close the oven to check the meat, but this does impact the heating and the finishing of the meat. If the thickness is about 1-2cm, 40 minutes you'll be fine. You can flip the meat halfway through if desired
Doesn't it look beautiful?