Cantonese Barbecued Pork (Char Siu)

Steps

1. 1

   In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, five-spice powder, garlic, ginger, sesame oil, and white pepper to make a smooth wet rub.

2. 2

   Place the pork strips in a large resealable bag or shallow nonreactive dish. Pour the marinade over the pork and turn the pieces until fully coated. Cover and refrigerate for at least 4 hours and preferably overnight, turning once or twice so the marinade distributes evenly.

   Start 4-hour timer
3. 3

   Remove the pork from the refrigerator about 30 minutes before cooking. Reserve the marinade only if it will be boiled thoroughly before use; otherwise discard it. Prepare an outdoor grill for two-zone cooking, with one side at low or indirect heat and the other side at high direct heat. Clean and oil the grates.

   Start 30-minute timer
4. 4

   Place the marinated pork on the cool side of the grill, away from the coals or primary gas burners. Cover the grill and cook over indirect heat, turning occasionally, until the thickest parts reach 160°F (71 °C) to 165°F (74 °C), about 60 to 75 minutes. The pork should be cooked through but still juicy.

   Start 75-minute timer
5. 5

   While the pork cooks, combine the glaze honey with a small spoonful of water if needed to make it easy to brush. Keep the glaze separate from any uncooked pork marinade.

6. 6

   Move the cooked pork to the hot side of the grill. Brush the strips generously with the honey glaze, then grill uncovered, turning and brushing several times, until the surface is glossy, caramelized, and charred in spots, about 5 to 10 minutes total. Watch closely because the honey can burn quickly.

   Start 10-minute timer
7. 7

   Transfer the pork to a cutting board and let it cool for about 10 to 15 minutes so the juices redistribute. Slice the strips crosswise into thin pieces and serve warm or at room temperature.

   Start 15-minute timer
8. 8

   For an oven method, arrange the marinated pork on a foil-lined rack set over a rimmed baking sheet. Roast at 325°F (160 °C) until the center reaches 160°F (71 °C) to 165°F (74 °C), then brush with honey and broil on the middle or upper rack, turning once, until glossy and lightly charred.