Ingredients

Method

1. 1

   In a glass bowl, combine sugar, light brown sugar, garlic salt, fish sauce, hoisin sauce, molasses, Shaoxing wine, soy sauce, five spice powder, white pepper, sesame oil, and red food coloring.

2. 2

   Whisk until all the ingredients are fully combined and the mixture is smooth.

3. 3

   Cut the boneless pork shoulder vertically, with the grain, into long strips approximately 1 inch thick.

4. 4

   Use a fork to poke holes all over both sides of each pork strip.

5. 5

   Place the prepared pork strips into a large ziplock bag.

6. 6

   Pour the marinade over the pork.

7. 7

   Press the air out of the bag and seal it.

8. 8

   Massage the bag to ensure the marinade coats all the pork pieces. Refrigerate overnight or for at least 6 hours (no longer than 24 hours).

9. 9

   Remove the pork from the fridge and let it sit at room temperature for 1 hour. Reserve the leftover marinade in a bowl for basting later.

10. 10

    In a small bowl, mix together the honey and water for the final baste. Set aside.

11. 11

    Preheat your grill to 450°F (232°C) and set it up for indirect heat. Place a water pan in the grill.

12. 12

    Place the marinated pork strips on the grill over indirect heat.

13. 13

    Cook for 15 minutes.

14. 14

    After 15 minutes, baste both sides of the pork with the reserved marinade.

15. 15

    Flip the pork and cook for another 15 minutes.

16. 16

    After the second 15-minute interval, baste the pork again with the marinade. Repeat this process for a final 15 minutes of cooking.

17. 17

    For the last step, baste the pork with the honey and water mixture.

18. 18

    Cook for a final 5 minutes to create a glaze.

19. 19

    Remove the pork from the grill and place it on a clean cutting board.

20. 20

    Let it rest for 5-10 minutes.

21. 21

    After resting, slice the char siu against the grain into your desired thickness and serve.