Chinese Char Siu Roast Pork

Ingredients

• 3 pounds boneless pork shoulder, cut into 2-inch-thick strips
• 0.33 cup hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons honey, divided
• 2 tablespoons shaoxing wine
• 2 tablespoons brown sugar
• 1 tablespoon fermented red bean curd (or an extra tablespoon hoisin)
• 4 cloves garlic, minced
• 1 teaspoon five-spice powder
• 0.25 teaspoon white pepper
• 1 teaspoon red food coloring (optional, for traditional color)
• 2 tablespoons maltose or additional honey, for glazing

Instructions

1. In a large bowl, whisk together the hoisin sauce, soy sauce, 2 tablespoons of the honey, Shaoxing wine, brown sugar, fermented red bean curd, garlic, five-spice powder, white pepper, and food coloring if using.
2. Add the pork strips to the marinade, tossing to coat every piece thoroughly.
3. Cover and refrigerate for at least 4 hours, or ideally overnight, turning the pork occasionally.
4. Remove the pork from the refrigerator 20 minutes before cooking and preheat the oven to 375 F.
5. Set a wire rack over a foil-lined baking sheet and fill the bottom with about 0.5 inch of water to catch drips and prevent smoking.
6. Arrange the pork strips on the rack, reserving the leftover marinade, and roast for 20 minutes.
7. Meanwhile, pour the reserved marinade into a small saucepan, bring to a boil, and simmer for 3 minutes to fully cook it for safe basting.
8. After 20 minutes, brush the pork generously with the cooked marinade and continue roasting for 10 more minutes.
9. Whisk the remaining 1 tablespoon honey with the maltose, brush this glaze over the pork, and roast for a final 5 to 7 minutes, until the edges are charred in spots and the internal temperature reaches 145 F.
10. Remove the pork and let it rest for 5 minutes to let the sticky glaze set slightly.
11. Slice the char siu against the grain into 0.25-inch slices and serve warm over steamed rice, drizzled with any extra glaze from the pan.

Nutrition

Calories	430
Protein	34 g
Fat	22 g
Carbs	22 g
Fiber	0 g
Sodium	760 mg

Estimated per serving