Char Siu Pork

In a bowl, combine brown sugar, five spice powder, Shaoxing wine (or sherry), dark soy sauce, fermented black bean paste, sesame oil, sea salt, and optional red food coloring. Stir until well combined.

Add honey to the marinade mixture and stir until it is fully incorporated and the mixture is homogenous.

Cut the boneless pork shoulder into pieces that are about 2 inches (5-6 cm) thick. Ensure the pieces are relatively uniform in size for even cooking.

Place the cut pork pieces in a baking dish. Pour the prepared marinade over the pork, ensuring all pieces are coated. Massage the marinade into the meat, then cover the dish with plastic wrap or a lid.

Refrigerate the marinated pork for at least 12 hours, or up to 2 days, to allow the flavors to meld.

Preheat your oven to 425°F (220°C).

Line a rimmed baking sheet with aluminum foil. Place a wire rack that fits inside the baking sheet on top of the foil.

Place the marinated pork pieces onto the wire rack, ensuring they are not overcrowded. This allows air to circulate for even cooking.

Roast the pork in the preheated oven for 20 minutes.

Remove the baking sheet from the oven. Flip the pork pieces over. Baste the newly exposed side with any remaining honey marinade.

Return the baking sheet to the oven and roast for another 20 minutes, or until the pork reaches an internal temperature of 150°F (65°C).

If you have any glaze left, baste the pork again. For a nice glaze, you can turn on the broiler for the last 5 minutes, watching carefully to prevent burning.

Remove the roasted pork from the oven and let it rest on the cutting board for about 10 minutes. This allows the juices to redistribute.

Slice the Char Siu pork into desired thickness. Serve hot with rice and steamed vegetables, or use in other dishes.