Char Siu BBQ Pork

🔥 Prep

• Trim 800 g pork shoulder and cut into a slab about 2‑inch thick.
• Peel and mince 6 cloves garlic.
• Peel and grate 1 inch fresh ginger.
• Crumble 1 pcs fermented red bean curd into a smooth paste.
• Measure 3 tbsp hoisin sauce, 3 tbsp honey, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing cooking wine, 2 tbsp brown sugar, 1 tsp Chinese five‑spice powder, 1 tsp toasted sesame oil, 1 tsp salt, 0.5 tsp white pepper, and 50 ml water.
• Combine all measured liquids and spices in a bowl to make the marinade.

🔥 Cook

• 1. Place the pork in a resealable bag or shallow dish, pour the marinade over it, ensuring it is coated, then refrigerate for at least 2 hours, preferably overnight.
• 2. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper; place a wire rack on top.
• 3. Remove pork from marinade, reserve the liquid, and pat the meat dry with paper towels.
• 4. Position the pork on the rack and roast in the preheated oven for 20 minutes to start rendering fat.
• 5. After 20 minutes, brush the pork generously with some of the reserved marinade, then return to oven and continue roasting for another 15 minutes.
• 6. Reduce oven temperature to 325°F (160°C), baste again with marinade, and roast for an additional 25‑30 minutes, basting every 10 minutes until the internal temperature reaches 145°F (63°C) and the surface is caramelized.
• 7. In a small saucepan, combine the remaining marinade with 50 ml water and simmer over medium heat for 5 minutes until slightly thickened; this will be the glaze.
• 8. Remove pork from oven, brush with the thickened glaze, and let it rest on a cutting board for 10 minutes before slicing.
• 9. Slice the pork against the grain into ¼‑inch thick slices and drizzle any remaining glaze over the top.

🔥 Serve

• Arrange slices on a platter garnished with sliced scallions and toasted sesame seeds.
• Serve with steamed jasmine rice or soft bao buns for wrapping.
• Pair with pickled vegetables (such as daikon and carrot) and a simple cucumber salad.
• Offer extra hoisin‑honey dipping sauce on the side if desired.