Cha Shao – Cantonese pork

Ingredients for 16 servings:

• 6 kg pork shoulder or neck
• 1 cup cane sugar
• 8 tsp sea salt
• 2 tsp five-spice powder
• 1 tsp white pepper
• 2 tsp sesame oil
• 4 tbsp rice wine
• 4 tbsp soy sauce
• 4 tbsp hoisin sauce
• 8 tsp honey
• 12 cloves garlic
• 4 tbsp water, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 30 minutes

Cut the pork into long strips or pieces about 5-7 cm thick. Do not trim any fat, as it will render and add flavor. Combine sugar, salt, five-spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, honey, and garlic in a bowl to make the marinade. Reserve about 2 tablespoons of marinade and set it aside. In a large bowl or baking dish, rub the pork with the remaining marinade. Refrigerate overnight or for at least 8 hours. Cover and refrigerate the reserved marinade as well. Preheat your oven to 250°C. Place the meat on a rack in the upper third of the oven. Check the cha shao every 10 minutes and reduce or increase the temperature as needed. Serve when the meat is tender and well browned.