Miso-Ginger Char Siu

Ingredients

• 2 lbs Pork collar or pork shoulder (cut into long strips)
• 3 tablespoons Japanese white miso paste
• 2 tablespoons Fresh ginger, finely grated
• 1/4 cup Honey
• 2 tablespoons Soy sauce
• 2 tablespoons Shaoxing wine or dry sake
• 2 tablespoons Hoisin sauce
• 1 teaspoon Five-spice powder
• 3 cloves Garlic, minced
• 1 teaspoon Toasted sesame oil
• 1 teaspoon Red yeast rice powder (for color)(optional)

Instructions

1. 1

   In a medium bowl, whisk together the white miso, grated ginger, honey, soy sauce, wine, hoisin, five-spice powder, garlic, and sesame oil until smooth.

2. 2

   Place the pork strips in a large resealable bag or shallow dish and pour 3/4 of the marinade over them, reserving the remaining 1/4 for glazing.

3. 3

   Massage the marinade into the meat, seal, and refrigerate for at least 12 hours, preferably 24 hours, to allow the miso to tenderize the pork.

4. 4

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

5. 5

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

6. 6

   Reduce the oven temperature to 350°F (175°C) and brush the pork generously with the reserved marinade glaze.

7. 7

   Continue roasting for 10-15 minutes, glazing every 5 minutes, until the internal temperature reaches 155°F (68°C) and the edges are charred and sticky.

8. 8

   Remove from the oven and let the meat rest for 10 minutes before slicing thinly against the grain.