Homemade Char Siu

INGREDIENTS 

• 3 lbs pork shoulder or tenderloin 
• ¼ cup hoisin sauce 
• ¼ cup brown sugar 
• ¼ cup Chinese Shaoxing wine 
• ¼ cup honey 
• 3 tablespoons tamari or soy sauce 
• 2 tablespoons oyster sauce 
• 1 teaspoon salt 
• ½ teaspoon Chinese five spice powder 
• 3 garlic cloves, finely grated 
• 1 tablespoon beetroot powder (optional)

INSTRUCTIONS 

1. Slice each pork tenderloin in half, lengthwise (if using shoulder, cut into 3-4 long strips). Set aside. 
2. In a large bowl, whisk together the remaining ingredients until well combined. Transfer the pork and marinade to a resealable plastic bag, and press out as much air as possible. Gently massage the bag to evenly coat the pork. Refrigerate and marinate overnight.
3. When ready to cook, remove pork from the fridge and set aside while you preheat your oven to 350°F. 
4. Line a roasting pan with foil and place a rack on top. Add water to the bottom of the pan, making sure the water level stays below the rack. 
5. Remove the pork from the marinade and place it on the rack. Reserve the marinade. 
6. Roast in the oven for 20 minutes. 
7. Meanwhile, pour the reserved marinade into a small saucepan over medium heat. Bring to a boil, then reduce to a simmer for about 5 minutes, or until slightly thickened. Remove from heat. 
8. After 20 minutes, remove the pork from the oven and baste both sides with the thickened marinade. Return to the oven and cook for another 20 minutes, or until fully cooked through. 
9. Remove from the oven, baste once more, and let rest for 10 minutes before slicing.