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 strips in a plastic bag or airtight container and pour the marinade over them. Make sure all the meat is well coated. Marinate in the refrigerator for at least 4 hours, ideally overnight.

Preheat the oven:

Preheat your oven to 180°C (350°F).

Oven baking:

Place the pork pieces on a rack set on a baking sheet lined with aluminum foil (to catch the juices and make cleanup easier). Reserve the remaining marinade for later. Bake 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 it thickens slightly (about 5 minutes). After 25 minutes of cooking, generously brush the pork with this thickened sauce and turn it over. Continue cooking for another 15 to 20 minutes, basting with the sauce every 5 minutes to achieve a nice caramelization.

Finishing :

Once the pork is well 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 thinly sliced, accompanied by white rice, stir-fried vegetables, or gluten-free noodles. You can also use it to fill bao buns or spring rolls.

Trick :

For an even more authentic taste, you can grill the pork pieces on a medium-heat barbecue to achieve a beautiful charcoal caramelization