Slow-Roasted Fatty Pork Neck Char Siu

Ingredients

• 2 lbs Pork neck (pork collar butt)
• 1/4 cup Honey
• 3 tbsp Hoisin sauce
• 2 tbsp Soy sauce (light)
• 1 tbsp Dark soy sauce
• 1 tbsp Shaoxing rice wine
• 2 tbsp Brown sugar
• 1 tsp Five-spice powder
• 2 cloves Minced garlic
• 1 cube Fermented red bean curd(optional)

Instructions

1. 1

   Slice the pork neck lengthwise into long strips roughly 2 inches thick to ensure even cooking and maximum surface area for the glaze.

2. 2

   In a large bowl, whisk together the honey, hoisin, both soy sauces, rice wine, sugar, five-spice, garlic, and mashed red bean curd.

3. 3

   Place the pork strips in a heavy-duty freezer bag with the marinade, massage well, and refrigerate for at least 24 hours.

4. 4

   Preheat your oven to 300°F (150°C) and set a wire rack over a foil-lined baking sheet filled with a thin layer of water to prevent smoking.

5. 5

   Place the pork on the rack and roast for 45 minutes, flipping halfway through to ensure the fat renders evenly.

6. 6

   Increase the oven temperature to 425°F (220°C) and brush the pork generously with the remaining marinade or extra honey.

7. 7

   Roast for another 10-15 minutes, basting frequently, until the edges are charred and the internal temperature reaches 160°F.

8. 8

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