Char Siu

Method

1. Trim the 200 g of pork shoulder of sinew but leave the fat on, and cut it lengthways into a long strip about 5 cm thick so it cooks evenly and gives the classic char siu shape. Prick it lightly all over with a fork.
2. In a bowl, mash 1 cube of red fermented bean curd to a smooth paste with its brine. Stir in 1 tbsp of hoisin, 2 tsp of light soy sauce, 1 tbsp of Shaoxing wine, 2 tsp of caster sugar, 0.5 tbsp of honey, 1 clove of finely grated garlic, 0.25 tsp of five-spice powder, 0.25 tsp of ground white pepper and 1 tsp of sesame oil until glossy and lump-free.
3. Rub the marinade into the pork, working it into the cuts, then seal in a bag or covered dish and refrigerate for at least 8 hours and up to 24, turning once halfway. Take it out 30 minutes before roasting to lose the fridge chill.