Char Siu

Method

Trim the pork and cut into thick rectangular pieces about 5cm wide. Combine hoisin sauce, soy sauce, honey, rice wine, garlic, five-spice powder, sesame oil and red food colouring in a bowl. Submerge pork pieces in the marinade and refrigerate for at least 4 hours or preferably overnight. Preheat oven to 190C and arrange marinated pork on a wire rack set over a roasting tray filled with 200ml water. Roast for 30-35 minutes, basting with marinade halfway through, until the exterior is caramelised and sticky with a deep mahogany colour. Allow to rest for 5 minutes before slicing thinly against the grain.