Caramelized Cantonese Char Siu Pork

1. Prepare Marinade

In a medium bowl, combine the minced garlic, sugar, hoisin sauce, Shaoxing wine, light soy sauce, fine sea salt, molasses, five-spice powder, toasted sesame oil, white pepper powder, and red food coloring if using. Mix well.

2. Marinate Pork

Add the pork strips to the marinade and ensure they are well-coated. Let the pork marinate for at least 8 hours, preferably overnight.

3. Preheat Oven

Preheat the oven to 475°F and place a metal rack on a foil-lined sheet pan. Position the oven rack in the upper third of the oven.

4. Roast Pork

Arrange the marinated pork strips evenly on the metal rack. Add 1.5 cups of hot water to the sheet pan below to prevent drippings from burning. Roast the pork at 475°F for 10 minutes, then reduce the temperature to 375°F. Continue roasting for 15 minutes, then flip the pork strips, add more water if needed, and roast for another 15 minutes.

5. Prepare Baste

While the pork is roasting, mix the reserved marinade with maltose and 1 tablespoon of hot water in a small bowl to create a smooth, sticky baste.

6. Baste and Final Roast

After the pork has roasted for 40 minutes, baste the pork with the prepared baste, flip the strips, baste again, and return to the oven for another 10 minutes. Check the internal temperature, ensuring it reaches 145°F.

7. Broil for Caramelization

Optionally, broil the pork for 1-2 minutes to achieve additional caramelization without burning it.

8. Rest and Serve

Once done, let the pork rest under foil for 10 minutes to allow the juices to redistribute within the meat. Serve and enjoy your Caramelized Cantonese Char Siu Pork!