Chinese Roast Pork (Char Siu)

• 1 1/2 pounds pork butt /shoulder, excess fat removed, cut into 4 cm strips, 1 1/2 inch
• 2 garlic cloves crushed
• 1/2 teaspoon ginger finely chopped
• brown sugar 4 tablespoons dark muscuvado
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons red bean curd fermented, nam yui in Cantonese
• 1 teaspoon sesame oil
• 3 star anise petals

1. Make the marinade by mixing together the garlic, ginger, sugar, soy sauce, shaoxing wine, fermented red bean curd, sesame oil and star anise.
2. Place the pork into a large flat dish and pour over the marinade. Gently massage the meat with the marinade for about 1 minute, cover with cling-film (plastic wrap) and chill for overnight.
3. Preheat oven to 120u0b0C (250u0b0F).
4. Place a wire rack on top of a baking tray (pan) and lay the marinated pork on top. Roast for 30 minutes, turning half way. Turn up the oven temperature to 200u0b0C (400u0b0F) and continue to cook for an additional 20-25 minutes, or until the pork is cooked all the way through and juices run clear or the internal temperature is 70u0b0C (160u0b0F).
5. Allow to rest for about 10 minutes before slicing. Serve over a bowl of steaming rice with the juices poured over the top. Enjoy!

pork butt shoulder, garlic, ginger, brown sugar, soy sauce, shaoxing wine, red bean curd, sesame oil, anise petals

Taken from www.yummly.com/recipe/Chinese-Roast-Pork-_Char-Siu_-1652575 (may not work)