Best ever char siu pork

Ingredients 

• 1.5 kg boneless pork shoulder choose a piece that is a little fatty
• 2 tbsp light soy sauce
• 1 tbsp light brown sugar or caster sugar
• 2 tbsp hoisin sauce
• 1 tsp five spice
• 2 tbsp honey extra for brushing while cooking
• 2 tsp salt
• 1/4 tsp white pepper
• 2 cloves garlic crushed
• 1 tbsp vegetable oil
• 1 tsp red food colouring gel optional

Instructions 

Marinade

1. Cut pork into equal long strips. Depending on the size of your pork you may get two good portions or even 3-4 like I did as shown in the photo.
2. In a bowl, mix the marinade ingredients together.
3. Place the pork pieces in a large dish and pour over the marinade. Make sure all the pork is covered. Cover with clingfilm and put in the refrigerator for 24 hours. You can marinate for longer up to 48 hours.

Roasting

1. When you’re ready to roast the pork, preheat the oven to 160C/320F.
2. Line a tray with foil and place a rack on top. Add a cup of water – this may need topping up as the pork cooks. It stops the fat from burning the tray and causing smoke.
3. Remove pork from the marinade and carefully place it onto the wrack. Keep the rest of the marinade for later.
4. Roast the pork for 30 minutes.
5. While the pork is cooking, pour the marinade into a small saucepan and pop it on a low heat. Add another squeeze of honey, and let marinade cook down a little, so that it is more syrupy.
6. Remove the pork from the oven. Using a brush, dab the marinade all over the meat, then turn the strips over. Do the same on the other side. Roast for another 25 minutes.
7. Repeat the same process again with the basting and the marinade. If you think the pork might burn turn down the heat to 150C and cover the top with some foil. Cook for 10 minutes.
8. Baste one last time, again then bake for a further 10 minutes – the marinade will be sticky. The meat will be tender and juicy but it won’t be falling apart. Remember you have to slice the pork into pieces to serve.
9. Slice into thinly and serve with steamed rice and Chinese greens like pak choi or Choi sum. I also like to dip some in chilli sauce and soy.