Char Siu Pork
Source joshuaweissman.com
INGREDIENTS
- 3 pounds (1300g) boneless pork shoulder
- 3 tablespoons (37g) brown sugar
- 1.5 teaspoon (3g) Chinese five spice 
- 2 tablespoons (30g) shaoxing rice wine or sherry
- 1 tablespoon (14g) dark soy sauce reg fine
- 2 tablespoon (38g) hoisin sauce
- 1 tablespoon 14g red bean curd or fermented black bean curd
- 1 teaspoon (6g) sesame oil
- 2 teaspoons (10g) fine sea salt
- \optional but necessary for color -* Slightly over 1/8 tsp of red food coloring
Glaze
- 3 tablespoons (44ml) marinade
- 3 tablespoons (44ml) honey
INSTRUCTIONS
Cut pork into flat pieces 2 in thick or 5-6 cm
To make the marinade, toss all the ingredients in a sauce pot, warm up and let cool.
Set aside 3 tbsp 44 mm of marinade in container for roasting day. Marinade meat overnight.
On roasting day, preheat oven to 425 F. To the marinade, add 3 tbsp or 44 ml of honey. Set up a baking sheet with foil wrapped on the bottom with a little water to prevent fully scorching the drippings with a rack on top.
Place pork on top of rack and cook in the oven for 20 minutes on side. Flip another for 20 minutes while basting, and then flip/baste while roasting for five more minutes with a total of three basting sessions.
Take out of the oven and rest for 10 minutes. Slice and serve as needed.