Cut pork shoulder into long strips, about 2-3 inches thick.
In a large bowl, combine Char Siu sauce, honey (for marinade), light soy sauce, oyster sauce, Shaoxing wine, hoisin sauce, fermented red bean curd, five-spice powder, white pepper, minced garlic, crushed ginger, and optional red food coloring. Mix well to create the marinade.
Coat pork strips thoroughly with the marinade. Place in an airtight container or zip-top bag and refrigerate for at least 4 hours, preferably overnight (12-24 hours).
Preheat oven to 200°C (400°F). Line a baking tray with foil and place a wire rack on top.
Place marinated pork on the wire rack. Roast for 20 minutes.
While pork is roasting, mix honey (for glaze) with water to create the glaze.
Take pork out of the oven. Brush generously with the honey-water glaze. Flip and brush the other side. Return to oven and roast for another 15 minutes.
Take pork out again. Brush with any remaining glaze. Return to oven and roast for a final 5-10 minutes, or until caramelized and slightly charred.
Remove Char Siu from oven and let it rest for 10 minutes before slicing into thin pieces.
Blanch Choy sum in boiling water for 1-2 minutes until tender-crisp. Drain well.
Serve sliced Char Siu over cooked rice. Arrange blanched Choy sum on the side. Drizzle with char siu sauce (can use leftover marinade boiled down, or store-bought sauce).
Cook this in the app — save it & get tonight’s menu
Get the app
