taken from: https://www.madewithlau.com/recipes/char-siu-chinese-bbq-pork but formatted for easier reading on a mobile device
Ingredients:
for each 2lbs of pork butt
garlic salt (1 tbsp)
brown sugar (4 tbsp)
oyster sauce (2 tbsp)
light soy sauce (2 tbsp)
hoisin sauce (1 tbsp)
red wine (2 tbsp)
Shaoxing wine (1 tbsp)
red fermented bean curd (1 cube)
five spice powder (1 tsp)
This amount can be adjusted based on the amount of pork you'll be making.
Mix the marinade until it's evenly distributed and smooth.
If you'd like a more rich, red color, you can add a few drops of red food coloring (0.25 tsp).
Preheat the oven to 425° F or 218° C.
Set up the baking pan by lining the bottom with aluminum foil (so it's easier to clean!), and place the baking rack on top of the foil.
Using tongs, start laying out the pork on the baking rack + pan.
Add 1-2 tbsp of water to the bottom of the pan to help generate some steam as the char siu cooks, and to help prevent the drippings from burning and smoking.
Carefully place it in the oven.
Cook for 15 minutes and lather both sides with the pork marinade
Cook for another 15 minutes and lather both sides with pork marinade again
Cook for 10 minutes and lather both sides with the diluted honey
And finally, we’ll turn the heat up to 450° F, cook for another 5 minutes, lather