Combine the macerating sauce ingredients in a bowl, and work it into the pork.
Put the pork and sauce in a plastic bag, and leave to macerate in the refrigerator for 3 to 6 days. Rub the meat through the bag a few times to make it even more tasty.
Tie the pork up with kitchen twine to neaten up the shape. You can tie the meat up in any way you like. Be sure to have the meat at room temperature before roasting.
Place a piece of aluminium foil and a rack on an oven baking sheet. Preheat the oven to 350°F/180°C. When the oven is at the right temperature, put the pork on the rack.
Roast the meat for 40 minutes. Take it out every 10 minutes to brush with the sauce and turn over.
After 40 minutes, raise the oven temperature to 480°F/250°C and roast for 2 more minutes. Turn the oven off and leave the meat in there for 10 minutes to continue cooking in residual heat.
It will have a nice color and shine! Take the pork out of the oven, and while it's still hot, remove burnt bits with kitchen scissors. Leave some of the burnt bits on - they're tasty.
Slice to the thickness you like and serve on a plate with Japanese mustard. We like our pork cut thick!
Here's a recipe for fried rice made with this Char Siu. Recipe ID: 1533750.
My recipe for Char Siu for ramen: Recipe ID: 1320366.
Story Behind this Recipe
I finally achieved this flavor after many many tries!!
By adding Chinese 5-spice powder to the sauce, this becomes Char Siu with a Chinese fragrance. If you don't like 5-spice powder, leave it out. By using honey in the macerating sauce, the finish becomes nice and shiny! You can use sugar syrup too. For a simmered char siu (nibuta), see Recipe ID: 850238.