Prepare the marinade:

In a bowl, combine soy sauce, honey, hoisin sauce, brown sugar, oyster sauce, rice wine, five-spice powder, minced garlic, and ketchup. If you want to achieve the typical red color, add a few drops of red food coloring, although this is optional.

Marinate the pork:

Cut the pork into long, thick strips, about 5 to 6 cm wide. Place the pieces of meat in a plastic bag or airtight container and pour the marinade over them. Make sure all the meat is well coated. Leave to marinate in the refrigerator for at least 4 hours, ideally overnight.

Preheat the oven:

Preheat your oven to 180°C (350°F).

Baking:

Place the pork pieces on a rack placed on a baking tray covered with aluminum foil (to catch the juices and make cleaning easier). Reserve the remaining marinade for later. Place in the oven and cook for approximately 25 to 30 minutes.

Glaze the pork:

While the pork is cooking, heat the remaining marinade in a small saucepan over medium heat until slightly thickened (about 5 minutes). After 25 minutes of cooking, generously brush the pork with this thick sauce and turn it over. Continue to cook for another 15 to 20 minutes, basting with sauce every 5 minutes to achieve a nice caramelization.

Finishing :

Once the pork is nicely caramelized and tender, remove it from the oven. Let it rest for a few minutes before slicing it into thin strips.

Service :

Serve the Char Siu pork in thin slices, accompanied by white rice, sautéed vegetables or gluten-free noodles. You can also use it to top baos or spring rolls.

Trick :

For an even more authentic taste, you can grill the pork pieces on a barbecue over medium heat to obtain a nice charcoal caramelization.