Step 1

Cut the pork shoulder into long strips, that are roughly 3 inch thick. Mine are usually sized around 3 inches wide, and 5-7 inches long.

Step 2

Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.

Step 3

Marinate it in the fridge for 24 hours.

Step 4

Remove the meat from the marinade and let it sit for an hour in room temperature.

Step 5

Add the marinade to a small pot and remove the chunks of garlic and ginger

Step 6

Add 2 tablespoons of honey into the marinade and mix well.

Step 7

Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.

Step 8

Set it aside for later, we will use this for glazing at the end of grilling

Step 9

Heat up BBQ to 325F (162C)

Step 10

Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. The temperature should be around 145F (62C). If it's not, keep the meat on longer until it reaches that internal temperature.

Step 11

Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning

Step 12

When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.

Step 13

Once the meat has rested, cut it up and enjoy!! ?

Step 14

Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it to line it with foil before setting down a rack for an easier cleanup. If you don't have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that.

Step 15

Pre-heat the oven to 400F (204C).

Step 16

Once the oven has reached 400F (204C) bake the pork for 20 minutes.

Step 17

Flip the pork and cook for another 20 minutes

Step 18

For the next 20 minutes, flip and glaze the meat every 3-5 minutes until all the glaze is brushed on. Don't worry if there are charred sections, it's a trademark of char siu as well! :)

Step 19

Once the meat is done (when it reaches an internal temperature of 145F (62C)), let it rest for 10-15 minutes, cut it up and enjoy! :)