This Char Siu Pork Is Sticky, Glossy Perfection

Name: This Char Siu Pork Is Sticky, Glossy Perfection
Total time: 90 min
Ingredients: 2 tsp Garlic powder; 1 ½ tsp Five spice; ¼ tsp White pepper; 3 tbsp Soy sauce; 5 tbsp Brown sugar; 5 tbsp Hoisin sauce; 2 tbsp Shaoxing wine; ¼–½ tsp Red food gel; 1 kg Pork shoulder, boneless; 2 tbsp Honey

By Kitchen Sanctuary · 90 min

Ingredients

Garlic powder2 tsp
Five spice1 ½ tsp
White pepper¼ tsp
Soy sauce3 tbsp
Brown sugar5 tbsp
Hoisin sauce5 tbsp
Shaoxing wine2 tbsp
Red food gel¼–½ tsp
Pork shoulder · boneless1 kg
Honey2 tbsp

Instructions

Mix the marinade ingredients in a large bowl.
Cut the pork into 4 or 5 pieces, each about the size of a 250 g (1/2 pound) block of butter. Cut with the grain so that you slice across the grain when serving.
Prick the pork all over with a fork. This tenderises it without flattening it and helps the marinade penetrate.
Coat the pork thoroughly in the marinade, using gloves or tongs if you wish.
Cover and refrigerate for at least 4 hours (up to 24 hours).
Take the pork out of the fridge about an hour before cooking.
Preheat the oven to 190°C (375°F, fan). Line a baking tray with foil and set a wire rack on top. Pour 240 ml (1 cup) of boiling water into the bottom of the tray.
Place the pork on the rack and roast for 15 minutes.
Mix the basting ingredients. Brush the pork with one third of the baste and roast for 15 minutes more.
Brush with half of the remaining baste and roast for another 15 minutes.
Brush on the rest of the baste, raise the oven to 230°C (450°F, fan).
Cook uncovered for a final 10 minutes (or grill for 2-3 minutes).
Rest for 10 minutes before slicing and serving.

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