Char Siu Pork

CHAR SIU SAUCE:--
1 clove garlic, finely minced
½ cup brown sugar
¼ cup shoyu or soy
1 tbsp hoisin sauce
2 tsp sherry
½ tsp red food colouring
½ tsp sesame oil
½ tsp SIDS CRAZY SALT
¼ tsp Chinese five spice
PORK:--
1 kg pork butt

CHAR SIU SAUCE: Add SIDS CRAZY SALT and all the ingredients to a medium sized bowl. Mix until well combined then set aside.
For the Pork: Trim away any large chunks of fat and cut the pork into long strips, about 3-5 cm wide.
Place the pork into a large zip-top bag and pour the char siu marinade over the top and gently massage the meat and sauce until they’re combined. Refrigerate and marinate overnight.
Bring the pork to room temperature before cooking.
Preheat the oven to 220°C.
Place an oven-safe wire rack over the top of a baking dish. Remove the pork from the marinade, letting the excess drip off. Put the pork onto the rack. Add about ¼ cup of water to the baking dish, which will help create steam and will prevent the pork drippings from burning.
Baste with the extra marinade every 15-20 minutes. A silicone brush works wonders for this, or you can just spoon it over the top.
Bake for 50-60 minutes until the pork has an internal temperature of 65°C.
If you’d like more caramelization, put the grill on LOW, and grill the pork for about 5 minutes at the end of cooking, but don’t walk away or it could burn.
Let the meat rest for 10 minutes, slice horizontally into thin strips, and enjoy.
NOTES:
≡ Allowing the pork to marinate for at least 8 hours will allow optimal time for the pork to soak in all the delicious flavours. I would not recommend letting the pork marinate for longer than 24 hours. This can cause the pork to get tough.
≡ Adding water to the pan when baking will create steam to help keep the pork moist as well as prevent the drippings from burning and infusing a bad taste.
≡ Basting while baking helps create a thick, outer glaze on the pork.
≡ If you want a little more caramelization, place the pork under the grill set to LOW for the last 5 minutes of cook time.