Jason Leung’s Char Siu (with red bean curd)
1-2 tbs Light soy
1-2 tbs dark soy
1 tbs Shaosing wine
1 square of red beancurd
1 tsp five spice powder
1/4 tsp ground white pepper
2 cloves garlic chopped
1 small piece of fresh ginger bashed
Put all in a small pan and heat to dissolve the honey and maltose and mix in the beancurd. Allow to cool.
Cut the pork to size you want and place in a ziplock bag add the marinade and squish to cover, put in the fridge for 3 hours or overnight.
Preheat over at 200°C, place the pork on a wire rack on a backing tray (line it with foil…. there will be a lot of drips).
Roast for 20 mins (this bit is hard to work out, the pieces have to be not too thick for this to work!).
Then turn over the pork, baste with the left over marinade and then roast for another 20 mins.
Then the pork should be done. (I would check by slicing at the thickest part).