Char Siu Pork

In a large bowl, combine 1/4 cup hoisin sauce, 1/4 cup honey, 1/4 cup soy sauce, 2 tbsp or dry sherry Shaoxing rice wine, 1 tsp Chinese five-spice powder, minced 4 minced garlic cloves, grated 1 tbsp grated fresh ginger, 1 tsp sesame oil, 2 drops optional, for traditional color red food coloring (if using), 1/4 tsp white pepper, and 1/2 tsp salt. Whisk until well combined.

Place the 2 lbs boneless, cut into 2-inch thick strips pork shoulder strips in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring all pieces are well coated.

Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning the meat occasionally to ensure even marination.

When ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray or brush the rack with oil to prevent sticking.

Remove the pork from the marinade, reserving the marinade. Place the pork strips on the prepared rack, leaving space between each piece.

Roast for 20 minutes, then remove from the oven and brush generously with the reserved marinade.

Return to the oven and roast for another 15 minutes. Brush with marinade once more.

Increase the oven temperature to 425°F (220°C) and roast for a final 10-15 minutes, or until the pork is caramelized on the outside and reaches an internal temperature of 145°F (63°C).

While the pork is roasting, pour the remaining marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 3-5 minutes until slightly thickened. This will be your glaze.

When the pork is done, remove from the oven and brush with the reduced glaze.

Let the pork rest for 10 minutes before slicing thinly across the grain.

Garnish with sliced 4 sliced, for garnish green onions and toasted 1 tbsp toasted, for garnish sesame seeds before serving.

Serve with steamed rice, in noodle soups, or as a filling for bao buns.