Char Siu is widely recognized for its bright red color meat. It has a slight sweet taste with a hint of a unique spiciness. Char siu is used most commonly throughout the islands as a meat garnish.
Mix together in a medium bowl brown sugar, sugar, salt, five spice, white pepper, sesame oil, rice wine, shoyu, hoisin sauce, fermented red bean curd sauce or red food coloring, minced garlic, and honey.
Reserve 2-3 tablespoons of the marinade to use for basting the pork later on.
Place the meat in a large enough container/Ziploc bag to cover all of the meat in the marinade sauce. Let it marinade in the refrigerator for 1-2 days. (The longer the better to soak up more of the sauce.) Halfway through the marinade time, flip the pork to make sure all sides are evenly marinading.
Preheat the oven to 475°F. Line a baking sheet with foil and add a lined rack on top. This will make cleaning easier. Pour some water to the pan to help prevent smoking when the sauce drips onto the pan. Evenly space out the pork when adding it to the wire rack.
Roast the pork in the oven for 25 minutes. In the meantime, combine the reserved marinade with the honey and water.
Baste the pork then flip it and baste again. Rotate the pan 180 degrees to ensure even roasting. If the water has dried out, add more water to the pan. Roast again for another 15 minutes.
Baste, then flip the pork and baste again. Roast for a final 10 minutes. If the water has dried out, add more water to the pan.
Take the meat out from the oven and let it rest for 15 minutes. Slice the meat into thin slices and serve it hot. Enjoy!