Hoisin and Garlic Char Siu

Ingredients

• 2 lbs Pork collar or shoulder butt
• 0.5 cup Hoisin sauce
• 6 cloves Garlic cloves, minced
• 0.25 cup Honey
• 2 tablespoons Soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon Five spice powder
• 2 tablespoons Brown sugar
• 1 teaspoon Sesame oil
• 2 tablespoons Maltose or extra honey for glazing(optional)

Instructions

1. 1

   Cut the pork into long strips roughly 2 inches thick to ensure even cooking and maximum surface area for the marinade.

2. 2

   In a large bowl, whisk together the hoisin sauce, minced garlic, honey, soy sauce, rice wine, five spice powder, brown sugar, and sesame oil.

3. 3

   Place the pork strips into a resealable bag and pour in the marinade, ensuring every piece is well coated.

4. 4

   Refrigerate the pork for at least 12 hours, or ideally 24 hours, to allow the garlic and spices to penetrate the meat deeply.

5. 5

   Preheat your oven to 400°F (200°C) and place a wire rack over a baking sheet lined with foil to catch the drippings.

6. 6

   Place the pork on the rack and roast for 20 minutes, then flip the pieces and roast for another 15 minutes.

7. 7

   Brush the remaining marinade or extra honey/maltose over the pork and broil for 2-3 minutes until the edges are charred and caramelized.

8. 8

   Remove from the oven and let the meat rest for 10 minutes before slicing into thin pieces to serve.