Char Siu (Chinese BBQ Pork)

1.In a mixing bowl, combine hoisin sauce, honey, soy sauce, Shaoxing wine, oyster sauce, Chinese five-spice powder, minced garlic, red fermented bean curd (if using), red food coloring (if using), sesame oil, brown sugar, and a pinch of salt. Whisk until the marinade is smooth and well blended.

2.Place the pork shoulder strips into a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

3.Preheat your oven to 375°F (190°C). Line a baking tray with aluminum foil and place a wire rack on top. Remove the pork from the marinade, reserving the excess marinade for basting.

4.Arrange the pork strips on the wire rack, spacing them evenly to allow air circulation. Roast in the preheated oven for 25 minutes.

5.After 25 minutes, baste the pork generously with the reserved marinade. Turn the pork pieces over and baste the other side as well.

6.Continue roasting for another 10-15 minutes, basting every 5 minutes, until the pork is cooked through and has a glossy, caramelized surface. The internal temperature should reach 145°F (63°C).

7.For a slightly charred finish, you can broil the pork for 2-3 minutes at the end, watching carefully to prevent burning.

8.Remove the pork from the oven and let it rest for 5 minutes before slicing into thin pieces.

9.Serve the char siu warm with steamed white rice, stir-fried vegetables, or noodles. Garnish with sliced green onions or sesame seeds if desired.