Char Siu Pork

For the marinade

1. Combine the hoisin sauce, soy sauce, honey, dark soy sauce, Shaoxing rice wine, minced garlic, Chinese five-spice powder, and optional food colouring in a large bowl and mix thoroughly.

2. Reserve 1 tablespoon of the marinade mixture in a small bowl for glazing later.

3. Add the pork strips to the remaining marinade, turning each piece to coat thoroughly.

4. Cover the bowl and refrigerate to marinate.

   Then 240 min of waiting

   Marinating overnight gives an even deeper flavour and vibrant color throughout the meat.

For the pork

5. Preheat the oven to 400°F (200°C) and line a baking tray with foil, placing a wire rack on top.

6. Arrange the marinated pork strips on the wire rack, leaving space between each piece so heat circulates evenly.

7. Roast the pork in the oven until cooked through and slightly browned around the edges, about 25–30 minutes.

   Then 25 min of waiting

For the glaze

8. Mix the reserved tablespoon of marinade with 2 tablespoons of honey until smooth.

To finish

9. Remove the pork from the oven and generously brush all sides with the honey glaze mixture.

10. Return the pork to the oven (or under a hot grill) to caramelise until sticky and charred at the edges, about 5–8 minutes.

    Then 5 min of waiting

11. Transfer the cooked pork to a board and let it rest before slicing.

    Then 5 min of waiting

12. Slice thinly against the grain and serve garnished with sliced spring onions.

13. Pork collar or neck provides the ideal balance of lean meat and fat for juicy Char Siu, but pork shoulder can also be used.

14. Excellent served over steaming jasmine rice, inside bao buns, or diced into fried rice and noodles.