here it is, being sliced! the slices are usually eaten with rice, drizzled with more sauce mixed with honey. In Malaysian hawker stalls, it's often dry and coloured a sickly red colour, and not very juicy at all, but this one was so tender, juicy and flavourful, and without red colouring! So, I have to say, Art's char siu is better than anything i've ever had in Malaysia!
When I asked for a recipe, all he said was to marinade the pork with bottled char siu sauce, then grill it. But, I suppose if you wanted to make it from scratch, here's a recipe from a Malaysian site. Please omit the red colouring. Your body does not need any colourings.
The slices can also be put on top of noodle soup, as a garnish and as the meal's "meat" component, since all meals must have carbs, veg and meat. [In the malaysian world] Or, you could put them in a sandwich. Or eat them with mantou [chinese buns] and spring onions.