First things first, let’s get that pork ready! Slice the 3 lb pork shoulder into long strips, aiming for about one inch thick. Uniform slices allow for even cooking—nobody wants some pieces well done and others rare. Take a fork and poke each side of the meat repeatedly to create small holes, which will help the marinade seep in deeply, enhancing the flavors.

In a decent-sized bowl, mix together the following ingredients:

- 1.5 tbsp garlic salt

- 6 tbsp dark brown sugar

- 3 tbsp oyster sauce

- 3 tbsp light soy sauce

- 1.5 tbsp hoisin sauce

- 3 tbsp red wine

- 1.5 tbsp Shaoxing wine

- 1.5 cubes red fermented bean curd, crumbled smoothly

- 1.5 tsp five-spice powder

- 1.5 tsp sesame oil

- Optional for color: A few drops of red food coloring

Stir the mixture well until everything is evenly combined. If you want that signature red hue to your pork, consider using the food coloring, but it’s purely optional.

Grab a zip-top plastic bag and carefully place the pork slices inside. Pour the marinade over the meat and seal the bag, extracting as much air as possible. Now, with clean hands, give the bag a good massage for 2 minutes. Make sure every slice is coated well. Place the bag in the fridge and let it marinate overnight or for at least 6 to 8 hours. A chef’s tip: Don’t go over 24 hours; it can affect the tenderness. Before cooking, allow the pork to sit out for an hour to come to room temperature.

Time to kick it up a notch! Preheat your oven to 425°F (218°C). Line a baking pan with aluminum foil for easy cleanup, and set a baking rack on top of the foil. Lay the marinated pork strips on the rack. Add 1 to 2 tablespoons of water to the bottom of the pan to generate steam—this helps in keeping the drippings from burning and intensifies the flavors. Place the rack in the oven carefully.

Now, the fun begins! We need to baste the pork to keep it flavorful and moist. Here’s how it goes down:

- After 15 minutes, remove the pork from the oven and baste both sides with some leftover marinade.

- Put it back for another 15 minutes and baste again.

- After that, cook for 10 more minutes and this time, baste with the honey diluted with water.

- Finally, crank the oven temperature up to 450°F for an extra kick, cook for 5 more minutes, and give it a final baste with more honey.

All in, the cooking time is around 50 minutes, and each step of the basting process helps build layers of flavor.

Once the char siu is out of the oven, drizzle it with the remaining honey diluted with water on both sides. Let it cool for about 5 minutes before slicing. Trust me, this brief rest ensures perfect juiciness! Then, dig in and relish the flavors.