BEST CHAR SIU RECIPES

Steps:

• We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
• To a bowl, we'll add:
• Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we’ll push all the air out of the bag and seal it. 
• Preheat the oven to 425° F or 218° C.
• Now, we’ll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water. 
• Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

Steps:

• Combine honey, hoisin sauce, dark soy sauce, star anise, five-spice powder, and aji mirin in a glass measuring cup. Set microwave oven for 60 percent power and heat in microwave oven for 22 seconds. Stir mixture and pour into a large resealable plastic bag. Add pork loin to the bag, knead to coat meat with marinade, and refrigerate at least 4 hours or up to two days.
• Preheat grill for medium heat and lightly oil the grate.
• Remove pork roast from bag and wrap meat tightly in aluminum foil. Discard used marinade.
• Cook on the preheated grill until an instant-read meat thermometer inserted into the thickest part of the roast reads 155 degrees F (70 degrees C), about 50 minutes. Let meat stand for 10 minutes before slicing.