Char Siu (叉燒) — Cantonese Honey-Glazed Barbecue Pork

• 1200 gboneless pork shoulder (well marbled, trimmed of hard surface fat)
• 30 gred fermented bean curd
• 15 mlred fermented bean curd brine
• 60 ghoisin sauce
• 45 mllight soy sauce
• 15 mldark soy sauce
• 30 mlShaoxing wine
• 35 ggranulated sugar
• 20 goyster sauce
• 3 clovegarlic (finely grated)
• 1 tspChinese five-spice powder
• 0.5 tspground white pepper
• 6 gkosher salt
• 2 gred yeast rice powder (optional natural color enhancer)
• 50 gmaltose
• 60 ghoney
• 30 mlhot water
• 1 tspneutral oil (for oiling the rack)

Instructions

1. 1

   Cut the pork shoulder lengthwise into 4 even strips, each about 5 cm wide, so the meat roasts quickly and develops plenty of lacquered edges. Pat the pork dry with paper towels because excess surface moisture dilutes the marinade and slows browning.

2. 2

   Mash the red fermented bean curd with its brine in a mixing bowl until smooth. Whisk in the hoisin sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, oyster sauce, grated garlic, five-spice powder, white pepper, salt, and red yeast rice powder until the sugar is fully dissolved.

3. 3

   Add the pork strips to the marinade and turn them until every surface is coated. Cover and refrigerate for at least 8 hours and up to 24 hours, turning the strips once halfway through so the flavor penetrates evenly.

4. 4

   Remove the pork from the refrigerator 45 minutes before roasting so it loses its chill. Heat the oven to 220°C and line a rimmed baking sheet with foil, then set an oiled wire rack on top to let hot air circulate around the pork.

5. 5

   Lift the pork from the marinade and let the excess drip back into the bowl, then place the strips on the rack with space between them. Pour the used marinade into a small saucepan, bring it to a full boil for 2 minutes, and reserve it only for safe basting during the first half of roasting.

6. 6

   Roast the pork for 15 minutes, then brush it with the boiled marinade and turn the strips over. Roast for another 15 minutes, baste again with the boiled marinade, and rotate the pan if your oven has hot spots.

7. 7

   Stir the maltose, honey, and hot water together until the glaze is loose and brushable. Brush the pork generously with this sweet glaze, roast for 8 minutes, turn the strips, glaze again, and roast for 6 to 8 minutes more until the thickest part reaches 68°C to 72°C.

8. 8

   For the classic sticky charred edges, switch the oven to broil for 2 to 4 minutes while watching constantly. The sugars should bubble and darken in spots, but they should not burn black or taste bitter.

9. 9

   Transfer the char siu to a cutting board and rest it for 10 minutes so the juices settle. Slice across the grain into 6 mm pieces and brush with any clean remaining honey-maltose glaze before serving.