Char Siu Pork in Honey Glaze

Cut the pork neck for char siu along the grain into long strips about three to four centimeters thick. Cutting with the grain keeps the strips whole through the long roast and gives you neat slices later. Pat each strip dry with a paper towel. A dry surface helps the marinade cling and coat the meat evenly on every side.

Pour the hoisin sauce and the soy sauce into a bowl. Add half of the honey, the sugar, the Chinese five spice, the rice wine, and the sesame oil, then whisk everything together until the mixture is smooth and glossy. Grate the fresh ginger finely and press the garlic straight into the bowl. Stir once more so the aromatics spread evenly through the marinade.

Put the meat into the marinade and coat every strip thoroughly on all sides. Cover the bowl and chill it for at least four hours. Leaving it overnight is even better, since a longer soak gives the meat a deeper flavor and a richer color. Set the leftover marinade aside, because you will need it to build the glaze.

Preheat the oven to 200 degrees. Lift the marinated strips out of the bowl and let the excess drip back in. Lay them on a wire rack set over a roasting pan. Pour a little water into the bottom of the pan, which catches the drips and stops the falling juices from scorching and smoking.

Roast the strips for 25 minutes, then turn each one over with tongs so both sides color evenly. Mix the reserved marinade with the remaining honey to build a thick, shiny glaze. Brush this glaze generously over the whole surface of the meat.

Roast for another 20 to 25 minutes, brushing the meat with more glaze every few minutes to build up layers of shine. Keep going until the edges darken and the surface takes on a deep caramel gloss. Watch the last few minutes closely, because the sugars can burn quickly.

Let the finished meat rest for five minutes so the juices settle back into the strips. Slice it across the grain into thin, even pieces. Serve with steamed rice and drizzle the rest of the glaze over the top.