Char siu pork

Place the pork in a roasting tin. Mix the marinade ingredients together in a small bowl and rub all over the pieces of pork. The pork can be cooked immediately but, ideally, cover and leave in the fridge to marinate for at least 1 hour or overnight for the best results.
Preheat the oven to 180C/160C Fan/Gas 4. Roast the pork for 1–1½ hours, turning once and basting occasionally, until well charred and caramelised on the outside.
If barbecuing, preheat the barbecue to as close to 150C as possible with the coal around the outer edge of the barbecue bowl. Place the meat in the centre of the grill or hang in the centre of the grill on a rotisserie stick and barbecue for 1–1½ hours, basting occasionally, until well charred and caramelised on the outside.
Once cooked, there should be a very caramelised sauce at the bottom of the tin or barbecue pan. Dilute the sauce with boiling water from the kettle until you have the desired consistency. Carve the meat into 3–4mm/¼in thick slices and drizzle with the sauce.

Ingredient :

600g/1lb 5oz pork shoulder, skin removed, cut into 2 thick lengths
3cm/1¼in fresh root ginger, peeled and finely chopped
2 garlic cloves, finely chopped
½ tsp Chinese five-spice powder
1 tsp paprika
2 tsp tomato paste or purée
2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp Shaoxing rice wine
4 tbsp hoisin sauce
2 tsp sesame oil
4 tbsp honey