Traditional Cantonese Char Siu

Ingredients

• 2 pounds Pork shoulder (butt), cut into 2-inch wide strips
• 0.25 cup Honey (for the final glaze)
• 2 cubes Red fermented bean curd (mashed)
• 3 tablespoons Hoisin sauce
• 2 tablespoons Light soy sauce
• 1 tablespoon Dark soy sauce
• 2 tablespoons Shaoxing rice wine
• 1 teaspoon Five-spice powder
• 0.5 cup Granulated sugar
• 3 cloves Minced garlic
• 1 teaspoon Toasted sesame oil

Instructions

1. 1

   In a large bowl, whisk together the fermented bean curd, hoisin, both soy sauces, rice wine, five-spice, sugar, garlic, and sesame oil until smooth.

2. 2

   Place the pork strips into a gallon-sized freezer bag and pour in the marinade, ensuring all meat is well-coated. Refrigerate for at least 12 hours, preferably 24.

3. 3

   Preheat your oven to 400°F (200°C) and place a wire rack over a foil-lined baking sheet filled with a thin layer of water to prevent smoking.

4. 4

   Arrange the pork on the wire rack, leaving space between pieces, and roast for 20 minutes.

5. 5

   While roasting, simmer the leftover marinade in a small saucepan for 5 minutes until thickened to create a basting sauce.

6. 6

   Remove the pork, brush generously with the boiled marinade, flip the pieces, and roast for another 15-20 minutes until the internal temperature reaches 155°F.

7. 7

   In a small bowl, mix the honey with a tablespoon of hot water. Brush this honey glaze over the pork and roast for a final 3-5 minutes until charred and glossy.

8. 8

   Let the meat rest for 10 minutes before slicing against the grain into thin pieces.