• (Optional) If you’re using pork loin, cut the pork along the grain, into 2 strips about 2” (6 cm) wide and 1”(3 cm) thick. Skip this step if using tenderloin.
• Prepare the marinade and the glaze the day before you cook.

Marinade

• In a large bowl combine the soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, sugar, molasses, garlic, five spice powder, salt, and food coloring (if using). Stir to mix well.
• Transfer the pork into a large ziplock bag. Pour 1/2 cup of the mixed sauce into the bag. Squeeze out as much air as possible and seal the bag. Massage the bag a few times so the pork pieces are covered evenly with the sauce. Transfer to the fridge and marinate overnight (highly recommended), or for at least 6 hours.

Prepare the Glaze

• Microwave the maltose for 20 seconds or so, until the top loosens. Do NOT touch the maltose with your fingers. It’s very hot once it’s heated. Grease your tablespoon with a thin layer of oil. Transfer 2 tablespoons of maltose into a small saucepan. The oil coating on the spoon will help the maltose to fall into the pan without stuck on the spoon.
• Add the rest mixed sauce into the same pan. Heat over medium heat and stir frequently to melt the maltose, until brought to a simmer. Turn to medium low heat. Cook for 5 minutes to thicken the sauce slightly.
• Once done, let the sauce cool for at least 10 minutes. Carefully transfer the sauce into a heat-proof mason jar or container. Let cool for another 10 to 15 minutes. Cover and transfer into the fridge. The sauce will continue to thicken once chilled.

Roasting

• When the pork is marinated and the glaze is chilled, you’re ready to cook.
• Preheat the oven to 450 degrees F (230 C). Line a large baking tray with aluminum foil and add 1/4 inch (1/2 cm) water. Place a grilling rack on top. (Alternatively, you can grill the pork as well)
• Transfer the pork onto the grilling track. Drizzle a few tablespoons marinating liquid onto the pork. Bake for 10 minutes.
• Baste the pork, using a brush to dab the glaze onto the top side. Turn to the other side and dab glaze on top. Bake for 5 minutes.
• Baste the top of the pork, and bake for another 5 minutes. Once done, you can check the doneness by inserting a thermometer into the thickest part of the pork. It should read at least 145 F (63 C). Return the pork to the oven to bake for another 5 minutes or so if needed.
• Turn on the broiler. Broil for 3 minutes. Flip the pork to baste the other side. Broil for another 3 minutes. The pork should look glossy, lightly charred, and cooked through.
• Once the pork is done, brush it with the rest of the glaze. Cover loosely with aluminum foil. Let rest for 10 to 15 minutes before serving.
• You can serve the pork hot over rice as a main dish, or at room temperature as a cold appetizer. It’s super delicious either way.

Storage & other uses

• You can use the char siu drippings and meat to make char siu gravy (served with homemade scallion biscuits).
• You can use leftover char siu to make char siu fried noodles, char siu fried rice, and char siu buns (recipes coming soon!)
• To store the char siu, place it in a sealed container or bag and store it in the fridge for up to 4 days, or in the freezer for up to 1 month.