Char Siu

Ingredients

• •2.5 lbs pork shoulder, cut into long strips 2-3 inches thick
• •2 tbsp fermented red bean curd (nam yu), mashed
• •3 tbsp honey, divided
• •2 tbsp maltose (or additional honey)
• •3 tbsp hoisin sauce
• •2 tbsp soy sauce
• •1 tbsp Shaoxing wine
• •1 tsp five-spice powder
• •3 cloves garlic, minced
• •Red food coloring (optional, for color)

Steps

1. 1.In a bowl, combine the mashed fermented red bean curd, 2 tbsp honey, maltose, hoisin sauce, soy sauce, Shaoxing wine, five-spice powder, and garlic to make the marinade - the fermented bean curd is what gives authentic char siu its characteristic red color and deep savory-sweet flavor.
2. 2.Add the pork strips to the marinade, turning to coat thoroughly; don't trim the fat, since it renders down and bastes the meat as it cooks. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
3. 3.Preheat the oven to 375F (190C) and set a wire rack over a foil-lined baking sheet with water in the bottom to catch drips and prevent smoking.
4. 4.Arrange the pork strips on the rack and roast for 25 minutes, then flip and roast another 15 minutes.
5. 5.Brush the remaining honey over the pork and roast for a final 5-10 minutes, until the edges are charred and caramelized and the internal temperature reaches 145F (63C).
6. 6.Let the pork rest for 10 minutes before slicing - this lets the juices redistribute so the meat stays tender rather than drying out.