Maltose Glazed Master Char Siu

Ingredients

• 2 lbs Pork collar butt (trimmed into 2-inch strips)
• 0.5 cup Maltose
• 2 blocks Fermented red bean curd (mashed)
• 3 tablespoons Hoisin sauce
• 2 tablespoons Light soy sauce
• 2 tablespoons Shaoxing rice wine
• 1 teaspoon Five-spice powder
• 2 tablespoons Honey
• 1 tablespoon Minced garlic
• 1 tablespoon Rose flavored sorghum liquor (Mei Kuei Lu Chiew)
• 0.25 cup Granulated sugar
• 1 tablespoon Hot water

Instructions

1. 1

   Whisk together the red bean curd, hoisin, soy sauce, Shaoxing wine, five-spice, garlic, sugar, and rose liquor to create the marinade.

2. 2

   Submerge the pork strips in the marinade and refrigerate for at least 24 hours, turning occasionally to ensure deep penetration of flavor and color.

3. 3

   Preheat the oven to 425°F (220°C) and set up a roasting rack over a foil-lined tray filled with a thin layer of water to prevent smoking.

4. 4

   Prepare the glaze by heating the maltose, honey, and hot water in a small saucepan over low heat until the maltose is fluid and fully incorporated.

5. 5

   Roast the pork for 15 minutes, then remove from the oven and brush generously with the remaining marinade from the bowl.

6. 6

   Reduce heat to 375°F (190°C) and roast for another 15 minutes until the internal temperature reaches 155°F (68°C).

7. 7

   Switch the oven to broil and brush the pork with the prepared maltose glaze; broil for 2-3 minutes per side until charred edges appear and the surface is glassy.

8. 8

   Rest the meat for 10 minutes before slicing thinly against the grain to maintain the internal juices and the integrity of the glaze.