To begin, preheat your oven to 200°C (400°F). For this dish, it’s essential to cut the pork shoulder into long, thick strips, about 1 ½ inches wide. This allows for even cooking and ensures the meat stays juicy throughout the roasting process. Set the pork aside while you prepare the marinade.

To begin, preheat your oven to 200°C (400°F). For this dish, it’s essential to cut the pork shoulder into long, thick strips, about 1 ½ inches wide. This allows for even cooking and ensures the meat stays juicy throughout the roasting process. Set the pork aside while you prepare the marinade.

In a large mixing bowl, combine the hoisin sauce, light soy sauce, dark soy sauce, honey, Chinese rice wine, five-spice powder, oyster sauce, fermented red bean curd paste (if using), minced garlic, and sesame oil. Stir well until the marinade is smooth and the flavours are well-blended. This mixture creates the sweet, salty, and umami-rich base for the Char Siu.

Add the pork strips to the marinade, making sure each piece is evenly coated. Massage the marinade into the meat for about a minute to ensure the flavours penetrate deeply. Cover the bowl with plastic wrap and let the pork marinate in the fridge for at least 4 hours, or preferably overnight, to allow the flavours to fully develop.

When ready to cook, remove the pork from the fridge and let it sit at room temperature for about 20 minutes. This allows for more even cooking. Line a baking tray with aluminium foil and place a wire rack on top. Arrange the marinated pork strips on the wire rack, allowing any excess marinade to drip off.

Roast the pork in the preheated oven at 200°C (400°F) for 20 minutes. During this time, the pork will start to cook through, and the marinade will begin to caramelize, forming a sticky, flavourful coating on the surface.

While the pork is roasting, prepare the basting glaze. In a small saucepan, combine 1 tablespoon of honey with 1 tablespoon of maltose (or an additional tablespoon of honey if you don’t have maltose). Warm the mixture over low heat until it melts into a smooth glaze.

After the first 20 minutes of roasting, remove the pork from the oven and generously brush it with the honey-maltose glaze. Flip the pork strips over and brush the other side as well. Return the pork to the oven and continue roasting for another 15-20 minutes at 180°C (350°F). Baste the pork again halfway through this second cooking period for an extra layer of glaze.

Once the pork is deeply caramelized and slightly charred around the edges, remove it from the oven. Let the Char Siu rest for 5-10 minutes before slicing. Serve the slices on a platter, with a final drizzle of any remaining glaze or extra honey for extra shine. Char Siu pairs beautifully with steamed jasmine rice, noodles, or tucked into soft bao buns.