Classic Char Siu Pork

1.In a medium bowl, combine hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, Chinese five-spice powder, minced garlic, grated ginger, red fermented bean curd (if using), sesame oil, sugar, white pepper, and red food coloring (if using). Whisk thoroughly until the marinade is smooth and well blended.

2.Place the pork strips in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.

3.Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil and place a wire rack on top. Lightly oil the wire rack to prevent sticking.

4.Remove the pork from the marinade, reserving the marinade for basting. Arrange the pork strips on the wire rack, leaving space between each piece for even cooking.

5.Roast the pork in the preheated oven for 20 minutes. Then, baste the pork generously with the reserved marinade and turn the pieces over. Roast for another 15-20 minutes, basting once more halfway through, until the pork is cooked through and has a glossy, caramelized exterior. The internal temperature should reach 145°F (63°C).

6.For extra caramelization, switch the oven to broil on high and broil the pork for 2-3 minutes per side, watching carefully to avoid burning. This step enhances the characteristic charred edges of char siu.

7.Remove the pork from the oven and let it rest for 5 minutes before slicing thinly across the grain.

8.Serve the sliced char siu pork hot with steamed white rice, stir-fried vegetables, or in bao buns for an authentic Cantonese experience.