Char Siu (Cantonese BBQ Pork)

Method

1. 1

   Whisk the hoisin, soy sauce, half the honey, wine, five-spice, garlic, sugar and bean curd into a marinade. Coat the pork strips and refrigerate at least 4 hours, ideally overnight.

   💡 Strips no thicker than 4 cm marinate through and cook evenly — resist roasting one big piece.

2. 2

   Heat the oven to 200°C. Set the strips on a wire rack over a roasting tray with a little water in the bottom to catch drips.

   💡 The water stops the sugary marinade from scorching into smoke on the tray.

3. 3

   Roast for 15 minutes, then flip the strips and roast 15 minutes more.

4. 4

   Warm the remaining honey with a spoonful of the leftover marinade, brush it generously over the pork and roast another 5 minutes.

5. 5

   Flip, glaze the other side, and give it a final 5 minutes — the edges should be sticky and charred in spots.

6. 6

   Rest 10 minutes before slicing thickly against the grain. Serve over rice with the tray juices, or tuck into steamed buns.