Favorite Char Siu recipe/cooking technique
I'm looking forward to tonight's dinner because I've had some pork loin marinating in the fridge since last night. Unfortunately I don't have access to a bbq so I will be doing it in the oven. I had no hoisin, so I went with honey, chinese cooking wine, brown sugar, garlic, 5 spice powder and a small sqirt of ketchup. It was a bit runny so I think I will grab some hoisin today and add it to the marinade to thicken it up and brush it on the pork when I cook it up tonight.(I may even put a dash of liquid smoke in the sauce to try and give more of a bbq flavor). I have a wire rack that I will place over a pan to catch the drippings and roast at about 375, coating and flipping every 10 minutes until done...
For those of you who make this, what is your favorite recipe and cooking procedure?