Cantonese Char Siu

Trim 600 g of pork shoulder or pork neck and cut it lengthwise along the grain into long strips about 4–5 cm thick.

For the marinade, mix hoisin sauce, light soy sauce, Shaoxing wine, sugar, finely grated garlic, Chinese five-spice powder, salt, and sesame oil. Set aside 40 g of this mixture, add honey to it, and stir together — this will be the glaze.

Place the pork in the remaining marinade, coat it well, cover, and refrigerate for 12 hours.

Preheat the oven to 230 °C. Line a baking sheet with foil, pour 30 ml of water onto it, set a wire rack on top, and arrange the marinated pork on the rack.

Roast for 10 minutes, then flip the meat and brush it with the glaze. Roast for another 5 minutes.

Brush the pork with the glaze again and roast for another 5–10 minutes, until the internal temperature at the thickest part reaches at least 63 °C.

Switch on the top broiler and brown the meat for 2–3 minutes on each side, watching closely so the honey glaze doesn't burn. Brush with the remaining glaze, let rest for 10 minutes, and slice against the grain.