Char Siu (Cantonese Barbecued Pork)

Mix the marinade

Whisk together the hoisin sauce, light soy sauce, dark soy sauce, honey, Shaoxing wine, sugar, five-spice powder, garlic and fermented bean curd in a bowl.

Marinate the pork

Coat the pork strips thoroughly in the marinade, cover, and refrigerate for at least four hours, ideally overnight.

Preheat and set up

Preheat the oven to two hundred and twenty degrees Celsius, and set a wire rack over a foil-lined tray with a little water underneath to catch drips.

Roast the pork

Lay the marinated pork strips on the rack and roast for twenty minutes, then flip each piece over.

Baste and finish roasting

Brush the pork all over with extra honey, then roast for another fifteen minutes until the edges are charred and caramelised and the centre is cooked through.

Rest and slice

Let the pork rest for five minutes, then slice it against the grain into thin pieces and serve with steamed rice.