Chinese Char Siu Pork

Instructions

1. Prepare the meat
   Cut the pork shoulder into long strips about 2 inches wide and 1 inch thick. Pat dry with paper towels and set aside.
2. Make the marinade
   In a large bowl, combine hoisin sauce, honey, Shaoxing wine, soy sauce, oyster sauce, brown sugar, five-spice powder, sesame oil, minced garlic, and grated ginger. If using food coloring, add it now. Mix thoroughly until well combined.
3. Marinate the pork
   Place the pork strips in the marinade, turning to coat completely. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Turn the meat occasionally to ensure even marination.
4. Prepare for roasting
   Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Remove pork from marinade, reserving the liquid. Place the pork strips on the rack, ensuring they don't touch.
5. Roast the pork
   Roast the pork for 20 minutes. Meanwhile, transfer the reserved marinade to a small saucepan and bring to a boil. Simmer for 1-2 minutes until slightly thickened, then remove from heat.
6. Glaze and finish cooking
   After 20 minutes, reduce oven temperature to 375°F (190°C). Brush the pork with the reduced marinade and/or maltose/honey. Return to the oven and cook for another 15 minutes. Flip the pork, glaze again, and cook for 15-20 more minutes until caramelized and the internal temperature reaches 145°F (63°C).
7. Rest and slice
   Remove the pork from the oven and let rest for 10 minutes. Transfer to a cutting board and slice across the grain into thin pieces, approximately 1/4 inch thick.
8. Serve
   Serve hot or at room temperature with steamed rice, in buns, or as part of a larger meal. Drizzle with any remaining glaze if desired.