How I make Chinese BBQ pork from scratch part 1 of 2

CHAR SIU - CHINESE BBQ PORK

3 lb pork shoulder (I used the wrong cut and got roast but it was still tasty)

MARINDE
4 TBSP brown sugar
1 TBSP garlic salt
2 TBSP soy sauce
2 TBSP oyster sauce
2 TBSP red wine
1 TBSP hoisin sauce
1 TBSP shaoxing wine
1 tsp Chinese 5 spice
1/2 tsp red food coloring (optional)

HONEY MIXTURE
4 TBSP honey + 4 TBSP water

1. My pork belly is about 2 inches thick. Poke a bunch of holes all over your pork, front and back

2. Combine all of your ingredients listed under MARINADE. Mix well and then pour this all over your pork. (My pork is placed in a ziplock bag). Marinate over night.

3. Once you are ready to cook, bring your pork down to room temp by letting it sit out for 30-60 minutes.

4. Now that your pork is at room temp, place onto a roasting rack and fill the bottom of your roasting rack up with water. Bake at 425F for 40-50 minutes, broil for 10 minutes (middle rack)
The breakdown of how to cook your pork:
⁃ bake 425F for 15 minutes
⁃ Brush LEFT OVER MARINADE all over, flip
⁃ Bake again at 425F for 15 mins
⁃ Brush LEFT OVER MARINADE all over, flip
⁃ Bake again at 425F for 10 mins
⁃ Brush HONEY MIXTURE all over, flip
⁃ Broil for 10 mins
⁃ Total: 40 mins bake, 10 mins broil

6. Remove from heat, allow to cool and then thinly slice. I served mine with rice as one meal and then egg noodle soup as another meal.