Honey Char Siu

Method

1. 1

   Trim heavy sheets of fat from the outside of the shoulder, and leave the fat that is marbled in the meat. Shoulder needs some of it or the roast is dry. Stir 2 tablespoons of the honey with the soy sauce, avocado oil, garlic, five-spice, and Shaoxing. Coat the strips. Cover and refrigerate at least 4 hours, and overnight is better.

2. 2

   Heat the oven to 375°F. Set a rack over a foil-lined sheet. Lay the strips on the rack and keep the marinade. Roast 25 to 40 minutes, until the center of a strip reads 160°F. Shoulder is chewy if you stop at the bare safe point for a lean chop. These strips want 160°F.

3. 3

   Stir the remaining tablespoon of honey into the leftover marinade. Brush it on the pork. Roast or broil 5 to 8 minutes more, until the glaze is shiny and a few edges darken. Watch it. Honey burns.

4. 4

   Rest 5 minutes, then slice it across the grain. Spoon any juices from the sheet over the slices.

From the kitchen

• Bottled hoisin often contains soybean oil, so it is not in this marinade. Soy, honey, garlic, and five-spice are the flavor.
• A tablespoon of mashed fermented red bean curd can go into the marinade if you keep a jar. It is traditional. The roast is still char siu without it.