1.2-1.5 kg (2.4-3 lb) pork scotch fillet (collar / neck) or pork shoulder, cut into long strips about 2.5 cm / 1" thick
Char Siu Marinade
1 1/2 tbsp brown sugar
1/4 cup honey
1/4 cup hoisin sauce
2 tbsp light soy sauce
1 tbsp (regular) soy sauce
1 tsp Chinese five spice powder
2 tbsp vegetable oil
1 tbsp red food colouring (optional, for the classic red edge)
Glaze
Reserved marinade
1 tbsp extra honey
Directions
Mix the marinade ingredients in a bowl. Reserve about 1/4 cup for glazing later, then marinate the pork strips in the rest for at least 3 hours, ideally 24-48 hours, turning once.
Preheat the oven to 160C / 320F. Line a tray with foil and set a rack on top; pour about 1.5 cups water into the tray (keeps the pork moist and catches drips).
Lay the pork on the rack and roast about 30 minutes. Meanwhile, simmer the reserved marinade with the extra honey until syrupy.
Baste the pork with the glaze, roast 30 more minutes, baste again and roast 20 minutes, then baste a final time and roast about 10 minutes, until deeply caramelised and sticky (total roughly 90 minutes).
Rest 10 minutes, then slice. Serve with rice and steamed Chinese greens.
Nagi's oven char siu (@recipetineats). The marinade doubles as the glaze (reserve some before adding the raw pork). Marinate 24-48 hrs for best flavour.
