Step 1

Cut the shoulder loin into strips about 1 1/2 to 2 inches wide.

Step 2

Mix the red yeast rice with hot water. Break up the rice and steep in the liquid for 10 minutes to extract the red color. Discard the broken red yeast rice by passing it through a wire mesh strainer.

Step 3

Mix the remaining ingredients of the marinade with the red yeast rice extract.

Step 4

Put the pork and marinade into a Ziploc bag. Marinate overnight.

Step 5

Line a baking tray with either aluminum foil or baking paper.

Step 6

Bake the pork at 200°C/390°F., for twenty minutes.

Step 7

Mix two parts of maltose and one part of the marinade to form the basting sauce.

Step 8

Baste the pork and bake for 10 minutes.

Step 9

Then turn over the char siu and baste the other side and bake for another 10 minutes, or until the edges are slightly charred.

Step 10

Remove. Let it cools, then cut it into slices and serve.