Char Siu (Chinese Barbecued Pork) Gourmet page 478

(not my photo, but my pork tasted as good as this looks)
Recipe #32
I love Char Siu. This is a great easy recipe that makes terrific barbecued pork and it tastes like the good stuff at restaurants ( not the dry bad stuff you sometimes get). It was incredibly moist and flavorful. It is worth it to make the whole recipe and freeze what you have left over to use in Lo Mien, soup or Chow Fun. That is if you don't pick at it continually until there is nothing worth saving. Warning... this can happen to you (too)!
For Char Siu you need a pork butt, plastic freezer bag or container to marinate in and a few simple ingredients: hoisin, soy sauce, sugar or honey, sake or rice wine, fresh garlic and ginger. The pork is cut into strip about 2 inches thick and 4 or so inches long.
The ingredients are mixed together and the meat is left to marinate in the refrigerator for several hours or even overnight. When you are ready to cook the pork, remove it from the marinate and roast it in a hot oven turning pieces every 10 minutes or so till the meat is cooked through and has been allowed to develop a beautiful crispy outer skin. Leave meat to sit and cool before slicing in to bite sized pieces. You are now ready to add it to your Chow Fun or Lo Mien.
You may wonder why this pork does not have the typical red surface that restaurant pork has. That is due to the lack of red food coloring. I can't image you would want to add food coloring when it does nothing for the taste

This recipe is not found on Epicuirous but the one that is there is very similar. If you use the online one I would caution you to go easy on the 5 spice powder. That is powerful stuff and you can ruin a good recipe quickly if you aren't careful.
Chinese-Barbecued-Pork-101916
Lessons Learned: This is very similar to one that my mother and I have made for years. We often used a pork loin for our Char Sui. I admit the extra fat that is found on the pork butt really adds to the texture.