Char Siu (Cantonese Barbecued Pork)

• 4 cloves Garlic
• 1 tsp Fine sea salt
• 2 tsp Chinese five spice powder
• 120 ml Hoisin sauce
• 90 ml Honey
• 60 ml Light soy sauce
• 30 ml Dark soy sauce
• 60 ml Shaoxing Cooking Wine
• 2 tsp Sesame oil
• 900 g Pork shoulder, boneless

1. Crush the garlic to a paste with the fine sea salt. Whisk in the Chinese five spice powder, hoisin sauce, 60 ml of the honey, light soy sauce, dark soy sauce, Shaoxing Cooking Wine and sesame oil until smooth. Reserve 80 ml of this marinade for basting later.
2. Cut the pork shoulder into 2 long strips so it roasts evenly and takes on more glaze. Put the pork in a bowl and coat thoroughly with the remaining marinade. Cover and marinate in the fridge for 2 hours.
3. Heat the oven to 220°C (430°F). Set a roasting pan on the middle shelf and add a shallow layer of water to the pan to help prevent the drips from burning. Lift the pork out of the marinade, letting the excess drip back into the bowl, and place the pork on the rack or directly in the pan with space between pieces.
4. Roast for 15 minutes, then turn the heat down to 180°C (355°F). Roast for a further 35 to 45 minutes, turning the pork every 15 minutes and brushing with the reserved marinade each time. The pork is ready when deeply lacquered and the thickest part reaches 63°C (145°F).
5. While the pork finishes roasting, warm the remaining 30 ml honey in a small saucepan over low heat, then whisk in any reserved marinade left after basting. Simmer for 1 to 2 minutes until glossy, then take off the heat. In the last 5 minutes of roasting, brush the pork generously with this final glaze.
6. Rest the pork for 10 minutes before slicing. Spoon over any extra glaze from the pan, then serve hot or warm. If serving later, cool quickly, then chill and slice cold for neat pieces.

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