Char Siu (Chinese BBQ Pork, 叉烧肉)

1. (Optional) If using pork loin, cut the pork along the grain into 2 strips about 2" (6 cm) wide and 1" (3 cm) thick. Skip this step if using tenderloin. Whatever cut you use, cut it into pieces about 2" (6 cm) wide and 1" (3 cm) thick so the baking time stays the same.
2. Prepare the marinade and the glaze the day before you cook.

Marinade:

1. In a large bowl combine the soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, sugar, molasses, garlic, five spice powder, salt and food coloring (if using). Stir to mix well.
2. Transfer the pork into a large ziplock bag. Pour 1/2 cup of the mixed sauce into the bag. Squeeze out as much air as possible and seal. Massage the bag so the pork is coated evenly. Refrigerate and marinate overnight (highly recommended), or at least 6 hours.

Prepare the Glaze:

1. Microwave the maltose for about 20 seconds until the top loosens. Do NOT touch the maltose with your fingers - it is very hot. Grease your tablespoon with a thin layer of oil, then transfer 2 tablespoons of maltose into a small saucepan (the oil helps it slide off the spoon).
2. Add the rest of the mixed sauce to the same pan. Heat over medium heat, stirring frequently to melt the maltose, until it comes to a simmer. Turn to medium-low and cook for 5 minutes to thicken slightly.
3. Let the sauce cool for at least 10 minutes, then carefully transfer into a heat-proof mason jar or container. Let cool another 10 to 15 minutes, cover and refrigerate. The sauce continues to thicken once chilled.

Roasting:

1. When the pork is marinated and the glaze is chilled, you're ready to cook.
2. Preheat the oven to 450 F (230 C). Line a large baking tray with aluminum foil and add 1/4 inch (1/2 cm) water. Place a grilling rack on top. (Alternatively, grill the pork.)
3. Transfer the pork onto the rack. Drizzle a few tablespoons of marinating liquid onto the pork. Bake for 10 minutes.
4. Baste the pork, using a brush to dab the glaze onto the top side. Turn to the other side and dab glaze on top. Bake for 5 minutes.
5. Baste the top and bake another 5 minutes. Check doneness with a thermometer in the thickest part - it should read at least 145 F (63 C). Return to the oven for another 5 minutes if needed.
6. Turn on the broiler. Broil for 3 minutes, flip and baste the other side, then broil another 3 minutes. The pork should look glossy, lightly charred and cooked through.
7. Once done, brush with the rest of the glaze. Cover loosely with foil and let rest 10 to 15 minutes before serving.
8. Serve hot over rice as a main dish, or at room temperature as a cold appetizer.

Storage & other uses: Use char siu drippings and meat to make char siu gravy (served with scallion biscuits). Use leftover char siu for char siu fried noodles, fried rice and buns. Store in a sealed container in the fridge up to 4 days, or in the freezer up to 1 month.