Char Siu Roast Pork

For the marinade

• 1½kg boneless pork shoulder
• 3 tbsp brown sugar
• 1½ tsp Chinese five spice
• 2 tbsp (30g) shaoxing rice wine
• 1 tbsp (14g) dark soy sauce
• 2 tbsp (38g) hoisin sauce
• 1 tbsp (14g) red bean curd or fermented black bean curd
• 1 tsp (6g) sesame oil
• 2 tsp (10g) fine sea salt
• ⅛ tsp red food colouring

Cut the shoulder into large even chunks

Mix all marinade ingedients together and marinade the meat overnight in a sealed container

For the glaze

• 3 tbsp (44ml) marinade
• 3 tbsp (44ml) honey

Roast the meat on a rack over a tray at 220C/200fan for 20 mins

Flip and roast for further 20 mins or until internal temp of 70C

Baste with reserved marinade mixed with 3tbsps honey

Roast for further 15 mins flipping and basting every 5 mins