Yield: 10 – 12 Portions
3 Lbs Whole Boneless Pork Shoulder
½ Tsp Black Pepper
½ Tsp Five Spice Powder
4 Garlic Cloves, grated
1 Tbsp Freshly Minced Ginger
¼ Cup Chinese Hoisin Sauce
¼ Cup Brown Sugar
¼ Cup Chinese Shaoxing Wine
¼ Cup Honey
3 Tbsp Soy Sauce
2 Tbsp Oyster Sauce
1 Star Anise
1½ Tbsp Red Food Coloring (Optional)
On a clean cutting board, place pork shoulder down and cut into three length-way strips.
In a large zip lock bag, place in all the other ingredients and mix thoroughly to combine.
Add in the three pieces of pork, seal the bag well, shake and massage the marinade onto the pork very well to coat. Place bag into the chiller and let marinate overnight.
Preheat oven to 350 degrees Fahrenheit.
Line a baking tray with foil and place a roasting rack into the tray. Place pieces of pork on top the rack with even spacing. Pour a little water into the foiled tray to prevent the marinade from dripping and sticking to the foil and hence burning whilst baking.
Bake for 20 minutes. Meanwhile pour the remaining Char Sui marinade from the zip lock bag into a small pot and boil for five minutes to thicken up sauce.
After 20 minutes, remove pork from oven and baste with some of the thickened Char Sui sauce.
Place pork back into the oven and bake for another 20 minutes or until pork is cooked through and registers to 145 degrees internal temperature when probed with a cooking thermometer. Immediately add another basting of Char Sui Sauce over hot pork and let rest for 15 minutes to allow juices to settle.
After pork has rested, slice thinly with a sharp knife and serve with Chinese Egg Fried Rice or get creative and make a sandwich with fresh homemade bread.