Char Siu Pork (Chinese BBQ Pork)

Cut the pork shoulder into long strips of 2-3 inches thick. Transfer to a large resealable bag. There is no need to trim the extra fat, unless there is an excessive amount. The fat will keep the pork extra moist and render while roasting.

In a bowl, mix all the marinade ingredients until evenly combined, breaking up the red bean curd cube. Add the marinade to the pork, ensuring everything is fully coated. Seal the bag, removing excess air, and marinate in the fridge for at least 8 hours or preferably overnight. 12-16 hours is ideal.

Preheat oven to 425 degrees F.

Prep the roasting pan: Line a large sheet pan with foil, and place an oven-safe metal wire rack on top. Add a layer of water at the bottom, this will create steam for moisture.

Arrange the marinated pork on top (save the marinate for later). Roast in the preheated oven for 40-45 minutes, flipping halfway through, until it reaches 150F. Note: You'll need to baste it periodically, see next step.

Meanwhile, in a small saucepan, bring the leftover marinade to a quick low boil for just 2 minutes until slightly thickened. Use it to baste the pork every 15 minutes. If needed, replenish the water at the bottom of the roasting pan.

Honey glaze: In a bowl, combine the honey, granulated sugar, and water. Microwave for a few seconds until you get a thin glaze. Then, add a very small droplet of red food coloring (or ½ tsp of the red bean curd liquid) and mix. Tip: If it starts to thicken, pop it in the microwave oven for a few seconds.

Once the pork registers 150 degrees F in the center, brush with prepared honey glaze and return to the oven. Repeat every 5 minutes until caramelized and somewhat charred around the edges. It’s ready when the center reaches 160 degrees F in the center. Total cook time should be about 50-55 minutes, depending on the thickness.

Remove from the oven and let it rest for 10 minutes. Slice against the grain. Enjoy!