Pork shoulder loin or belly block (a cut with minimal fat)
a small amount
Chinese sesame paste (optional)
In a slightly large bowl, combine all of the ingredients for the sauce and mix evenly. (You'll be surprised at the sweetness, but this is key.)
Cut the meat into 2-3cm strips along the grain. (This allows it to cook well and absorb the most flavor.)
Cover the meat with the sauce. Make sure it's covered well. Let sit in the refrigerator for at least half a day. If you have time, marinating for an entire day makes it the most delicious.
Bake in the oven for about 40 minutes at 410-430F/210-220C. Baking times may vary depending on your oven, so keep a careful watch over it. The photo shows baked pork belly.
Slice into bite-sized pieces and transfer to a plate. Top with the marinade sauce; it can be used as is, or boiled before use.
Story Behind this Recipe
I saw how to make this authentic dish on TV, and tried making it my own style.
Char siu is all about roasting. If you boil it, it will be boiled pork. The key to delicious roasted pork is the surprisingly sweet sauce! It's best to use block shoulder roast. Also, I recommend marinating for as long as possible. I usually let it marinate for 2-3 days. The recipe gives enough sauce to marinate 1kg of block meat.