Char Siu Pork

• 1 lb pork roast, trimmed
• 4 cloves garlic, crushed
• 3 1/4″ slices of ginger, sliced
• 1/4 cup soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp white wine
• 1 tbsp honey
• 1 tsp Chinese 5-spice powder

Combine all ingredients and marinate roast overnight in a sealed container.

Set a rack inside a roasting pan or rimmed sheet pan. Preheat oven to 400F and boil some water in a kettle. Rest pork on the rack and pour boiling water into the pan so the meat will stay moist. (You do not want the pork to sit IN the water, just ABOVE the water.)

Roast the pork for 15 minutes at 400F, then flip the roast over and reduce to 350F. Continue to roast, turning every 15 minutes and basting with the remaining marinade until cooked through. (Check with a meat thermometer.)

I sliced mine into inch-thick slices and roasted for about 45 minutes. Allow to cool and proceed to making the filling.