Char Siu, revisited (Chinese Barbeque Pork)

Here is a dish I have blogged about before. However, I felt I had to do it again because, like all amateur cooks, my dishes do not come out identical evertime I prepare them. On this occassion, it turned out really well, in taste as well as appearance. The reason is because I bought belly pork (the kind used in crispy roast pork - siu yoke) instead of tenderloin or shoulder/neck steak. The big difference is the amount of fat in belly pork and I also made too much marinade for this lot. As a result, it had a stronger taste and the fatty bits made some parts crispy and charred with that "melt in your mouth" texture as you bite into it. I dont usually use belly as its rather unhealthy, but find that it's the best cut if you want your char siu "pun fei sow" (half fat, half lean).



I am still a complete novice when it comes to food photography and presentation, but I am learning a lot by looking other people's food blogs. Can anyone tell me how to capture a photo where the object in front is clear, but all behind is blurred? I'm afraid I have only used the auto feature of my camera. When I select manual, everything is blurred!