Classic Cantonese Char Siu Pork

1.In a medium bowl, combine hoisin sauce, honey, soy sauce, Shaoxing wine, Chinese five-spice powder, oyster sauce, sesame oil, minced garlic, brown sugar, and red food coloring if using. Stir until the sugar dissolves and the marinade is well blended.

2.Season the pork strips lightly with salt and freshly ground black pepper.

3.Place the pork strips in a large resealable plastic bag or shallow dish and pour the marinade over the pork, ensuring all pieces are well coated. Seal or cover, and refrigerate for at least 4 hours, preferably overnight for deeper flavor penetration.

4.Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil and place a wire rack on top. Remove the pork from the marinade, reserving the marinade for basting.

5.Arrange the pork strips on the wire rack, allowing excess marinade to drip off. Roast in the preheated oven for 20 minutes.

6.After 20 minutes, baste the pork generously with the reserved marinade. Turn the pork pieces over and baste the other side as well.

7.Continue roasting for another 15-20 minutes, basting every 5 minutes, until the pork is cooked through, glossy, and caramelized on the edges. The internal temperature should reach 145°F (63°C).

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

9.Serve hot with steamed white rice, stir-fried vegetables, or inside steamed buns for an authentic Char Siu experience.