Umami-Rich Cantonese Char Siu (Chinese BBQ Pork)

1.Prepare the pork: Trim any excessive fat from the pork shoulder and cut it into long strips, approximately 1 to 1.5 inches thick and 6 to 8 inches long.

2.Prepare the marinade: In a large bowl, whisk together the hoisin sauce, soy sauce, honey, brown sugar, rice wine, oyster sauce, sesame oil, five-spice powder, white pepper, minced garlic, red fermented bean curd (if using), and MSG.

3.Marinate the pork: Add the pork strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for a minimum of 6 hours, or preferably overnight, turning the strips occasionally.

4.Preheat the oven and prepare the rack: Preheat your oven to 200°C (390°F). Line a baking sheet with aluminum foil and place a wire rack on top. This allows the heat to circulate and the fat to drip off.

5.Roast the pork: Remove the pork from the marinade, reserving about 1 tablespoon of the marinade liquid for the glaze. Place the pork strips on the prepared wire rack, ensuring there is space between them.

6.Initial roasting: Roast the pork for 15 minutes. Flip the strips and roast for another 10-15 minutes, until the edges start to look slightly caramelized.

7.Prepare the glaze: While the pork is roasting, whisk together the honey, hot water, and the reserved tablespoon of marinade liquid until smooth.

8.Glaze and finish roasting: Brush the pork generously with the honey glaze. Return the pork to the oven and roast for 5-7 minutes. Flip the pork, brush with more glaze, and roast for a final 5-7 minutes, or until the internal temperature reaches 63°C (145°F) and the exterior is deeply caramelized and slightly charred.

9.Rest and serve: Remove the Char Siu from the oven and let it rest on a cutting board for 10 minutes. Slice the pork thinly against the grain and serve immediately, drizzled with any remaining glaze from the cutting board.