Instructions

• 1 Cut the pork into long strips or chunks about 2 to 3 inches thick. Don't trim any fat as it will render and add flavor. Do trim off the skin though.
• 2 Combine the sugar, salt, 5 spice, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring, and garlic in a bowl to make the marinade.
• 3 Reserve about 2 tbsp. of the marinade and set it aside. Rub the pork with the rest in a large bowl. Cover and refridgerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
• 4 Preheat your oven to 475 degrees with a rack positioned in the upper third of the oven. As the meat cooks, you will need to check it periodically as some ovens cook faster then other, some have hot spots, etc.
• 5 Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off the pan and allows it to roast move evenly. Place the pork on the rack, leaving as much space as possible between the pieces. Pour 1/2 cups water into the pan below the rack. This prevents the drippings from burning and smoking.
• 6 Transfer the pork to the oven. Roast or 25 minutes keeping the oven setting at 475 for the 1st 10 minutes, then rducing to 375 for the remaining time. After 25 minutes, flip the pork. If the bottom pan is dry, add more water. Rotate the pan to ensure even roasting. Roast for another 15 minutes Throughout the roasting time, check often and reduce oven temperature if it looks like it is burning.
• 7 Meanwhile, combine the reserved marinade with the honey and 1 tbsp. hot water. This will be used to baste the char siu.
• 8 After 40 minutes in the oven, baste the pork, flip it, and baste the other side as well. Roast for another 10 minutes.
• 9 By now, the pork has cooked for 50 minutes total. It should be cooked through and carmarlized on top. If it is not carmalized to your liking, you can turn on the broiler for a couple of minutes to crisp the outside. DO NOT TAKE YOUR EYES OFF THE MEAT WHILE BROILING!
• 10 Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing and ENJOY!