Method
Marinate
Cut the pork into long strips about 3–4cm thick. Mix char siu sauce, soy sauce, Shaoxing wine, garlic, and five-spice, then coat the pork.
Refrigerate for at least 4 hours, ideally overnight. Turn once if possible.
Roast
Preheat the fan oven to 190°C. Line a tray with foil to catch drips and place the pork on a rack; if you have no rack, roast directly on the tray and turn halfway.
Scrape off excess marinade. Roast for 18–22 minutes. Turn, brush with marinade or char siu sauce, and roast for another 15–20 minutes.
Honey glaze
Mix honey with a little char siu sauce and hot water. Brush over the pork. Increase to 220°C fan or grill mode and cook for 3–6 minutes until caramelised at the edges.
Rest for 8–10 minutes before slicing.
Key Tips
- Pork shoulder, collar, or skinless belly work best; lean loin dries out easily
- Scrape off thick marinade before roasting or it will burn before the meat colours
- Watch closely during the final glaze because the sauce and honey scorch quickly
- Rest before slicing to keep the meat juicy