The Char Siu Pork My Dad's Made 100,000 Times

Ingredients

• 2 lb pork shoulder
• 1 tbsp garlic salt
• 4 tbsp brown sugar
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 2 tbsp red wine
• 1 tbsp Shaoxing wine
• 1 cube red fermented bean curd
• 1 tsp five spice powder
• 2 tbsp honey
• 2 tsp water
• 0.25 tsp red food coloring

Instructions

1. 1

   Prepare pork: Cut the pork shoulder into long slices, roughly about 1 inch thick. We'll aim to cut each slice with uniform thickness so they cook at the same rate.

2. 2

   Prepare marinade: To a bowl, we'll add:

3. 3

   Marinate pork: Place the meat into a zip-top bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we’ll push all the air out of the bag and seal it.

4. 4

   Prepare char siu for oven: Preheat the oven to 425° F or 218° C.

5. 5

   Roast and baste char siu: Now, we’ll be removing the char siu periodically to baste it again with either our leftover pork marinade, or honey diluted with water.

6. 6

   Final touches, let cool, cut and enjoy!: Once the char siu has finished its last cycle in the oven, we'll baste each side with our diluted honey.