Char Shui

(Recipe adapted from Eileen Yin Fei Lo)
2 ¼ pounds moderately fatty pork shoulder or butt
1 ½ tbsp. dark soy sauce
1 ½ tbsp. light soy sauce
1 ½ tbsp. honey
1 ½ tbsp. oyster sauce
2 tbsp. shao Hsing wine
3 ½ tbsp. hoisin sauce
½ tsp. five spice powder (I like Penzey’s brand)
black pepper to taste
red food coloring (optional)

Cut meat into strips 1 inch thick and seven inches long. Using a fork, tenderize meat by piercing all over. This also allows the sauce to penetrate.

Mix marinade ingredients into a ziplock bag large enough to hold meat.

Place meat in bag, mush it all around in the marinade so it is all covered, then push out all of the air, seal bag and leave it in the refrigerator for twenty four hours.

Preheat oven to 450 degrees. Place roasting rack on rimmed cookie sheet, and drape meat over it. Roast for 20 minutes, until the meat is done. Baste the meat as it cooks a couple of times with some of the marinade. Allow to cool after it is done, then cover and refrigerate until needed.