As a contribution to Chinese gastronomy, this dish is arguably as notable as Peking Duck, and it’s certainly easier to make. When roasted, this fragrant and succulent pork looks reddish brown with slightly burned edges, especially around the fat. Delicious hot or cold, it’s a versatile ingredient and can be stir-fried with vegetables, or mixed with fried rice and used as a topping on noodles.

Ingredients:

2 1⁄2 pounds (1.15 kilograms) pork without bone or rind, shoulder or leg cuts
about 2 tablespoons runny honey

For the marinade:
2 tablespoons hoisin sauce
2 tablespoons ground yellow bean sauce
4 tablespoons thin soy sauce
6 tablespoons sugar
1 tablespoon Shaohsing wine or medium-dry sherry
1 teaspoon salt

Directions:

Divide the pork into 4 strips. Leave any fat on, because it is delicately succulent when roasted.

Make 3 or 4 diagonal cuts from opposite directions, cutting three-quarters through the width of a strip without cutting it into pieces. This allows for better absorption of the marinade and gives the pork the traditional char-siu look. Prepare the marinade: In a large bowl mix together the sauces, sugar, wine or sherry and salt. Put the pork in and let marinate for 4 hours, turning it over every 30 minutes.

Place the strips of pork side by side on a wire rack in the top third of the oven with a tray of water 1⁄2 inch (1 centimeter) deep underneath to catch the drippings. (The water prevents the juices that drip from the pork from burning; steam from it also keeps the pork from drying.) Roast in a preheated oven at 375°F (190°C), for 25 to 30 minutes, at the end of which time the top side will be reddish brown. Remove from the oven, dip each piece into the marinade and return to the rack with the bottom side up. Lower the oven temperature to 350°F (180°C), and continue to roast for another 25 to 30 minutes. Insert a chopstick or fork into the thickest part of one piece: if no pink juices run out, the pork is cooked.

Transfer to a wire rack. Immediately brush all over with honey, making sure not to neglect the crevices. Carve into slices and serve immediately.

Note: This dish can be frozen. To reheat, place on a rack in a preheated oven at 350°F (180°C) for about 12 minutes. The leftover marinade can be cooked to make a dipping sauce for the pork. If it is too sweet, add more salt to it. 

Variation: Roast spareribs. Use one whole side of spareribs (about 3 pounds [1.3 kilograms]). Divide it in half and roast in the same manner as char-siu.

Serves 4 as a main course; 8 with 4 other dishes