Char siu pork is traditionally cooked on a barbecue, but oven instructions are also provided here for convenience. It's packed with flavour and beautifully tender, which makes it perfect to serve in bao buns or simply with rice and stir-fried vegetables.
600g/1lb 5oz pork shoulder, skin removed, cut into 2 thick lengths
3cm/1¼in fresh root ginger, peeled and finely chopped
2 garlic cloves, finely chopped
½ tsp Chinese five-spice powder
1 tsp paprika
2 tsp tomato paste or purée
2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp Shaoxing rice wine
4 tbsp hoisin sauce
2 tsp sesame oil
4 tbsp honey
