Char Siu is a famous Cantonese preparation of barbecued pork, characterized by its deep red color, savory-sweet flavor, and glossy glaze. It is traditionally roasted over a fire or in a high-heat oven.

Prep Time	Cook Time	Serves
20 minutes + 12 hours (Marinating)	45 minutes	6

Part A: Ingredients

• Pork: 2 lbs Pork Shoulder (Boston Butt) or Pork Loin, cut into strips about 1.5 inches thick and 6 inches long.
• Marinade: $1/4$ cup Soy Sauce, $1/4$ cup Honey, $1/4$ cup Hoisin Sauce, 2 Tbsp Shaoxing Rice Wine (or dry sherry), 2 Tbsp Brown Sugar, 1 Tbsp Garlic (minced), 1 tsp Five-Spice Powder, 1/2 tsp White Pepper, 1 Tbsp Red Fermented Tofu or Red Food Coloring (optional, for color).

Part B: Instructions

Step 1: Marinate the Pork

1. In a large bowl, whisk together all the marinade ingredients.
2. Add the pork strips and toss to coat completely. Ensure the pork is fully covered.
3. Cover and refrigerate for a minimum of 12 hours, or up to 24 hours, turning the meat once or twice.

Step 2: Roast the Pork

1. Preheat oven to $400^{\circ} \text{F}$ ($200^{\circ} \text{C}$). Line a large baking sheet with foil and place a wire rack on top (the rack is essential for even cooking and drip collection).
2. Remove the pork from the marinade (reserve the remaining marinade). Place the pork strips on the wire rack.
3. Roast for 30 minutes.

Step 3: Glaze and Finish

1. While the pork roasts, boil the reserved marinade for 2 minutes to sanitize it. Remove from heat.
2. After the initial 30 minutes of roasting, brush the pork generously with the boiled marinade glaze.
3. Increase the oven temperature to $450^{\circ} \text{F}$ ($230^{\circ} \text{C}$). Continue roasting for another 10–15 minutes, flipping the pork once and glazing again, until the pork is nicely caramelized, sticky, and cooked through (internal temp $145^{\circ} \text{F}$).

Step 4: Serve

• Let the Char Siu rest for 10 minutes before slicing it thinly across the grain.
• Serve over steamed rice, or in Bao buns. Drizzle with any remaining glaze.