Char siu

Cut the pork into strips/ chunks, about 5 – 7.5 cm/ 2 – 3 inch thick, place in a large bowl or baking dish and set aside.

Make the marinade. Add the ingredients, except for the honey and hot water, into a small bowl and mix to combine.

Reserve 2 tablespoons of the marinade and place in a small bowl. Rub the remaining amount of the marinade over the pork pieces then cover the bowl and leave in the fridge to marinate for at least 8 hours up to overnight. Cover the bowl of the reserved marinade and place in the fridge too.

Once ready, preheat the oven to 246oC/ 475oF. Position a rack in the upper third of the oven. Prepare a baking sheet lined with foil, filled with 1 ½ cups of water and a fitted wire rack on the top. Place the pork pieces apart onto the wire rack and roast for 10 minutes. Then lower the oven temperature to 190oC/ 375oF and continue to roast the meat for 25 minutes.

After the mentioned time, flip the pork pieces and rotate the pan 180 degrees, adding more water (about 1 cup) into the pan if needed. Roast the meat for another 15 minutes, checking after 10 minutes and lowering the temperature if the meat turns brown too fast. Meanwhile, prepare the basting.

Combine the reserved marinade with honeys and 1 tablespoon of hot water in a small bowl and baste the pork pieces on both sides at the last 10 minutes of roasting. You can broil the meat briefly after it is finished roasting to get your desire of color, but take a close eye on it for the sauce can burn fast.

Once done, remove the pan from the oven. Baste the meat with the remaining sauce and let rest for 10 minutes before slicing and serving.