Blend the marinade: Combine all ingredients and blend until smooth.
Reserve glaze portion: Weigh out ~275 g of the marinade and set aside in the fridge for glaze making later.
Marinate pork: Place pork into bags/containers, adding 200 g marinade per bag. Seal well.
Rest time: Refrigerate and marinate for 12–36 hours.
Cooking (4 steps)
Preheat oven: 325°F (163°C).
Bake covered: Place marinated pork in a covered roasting pan and bake for 30 minutes.
Reduce oven temp: After 30 minutes, lower oven to 225°F (107°C). Do not open the oven while it drops temperature.
Slow cook: Continue baking for 4 hours.
Glaze Preparation (3 steps)
Strain marinade: Take the reserved 275 g marinade and strain out red yeast rice solids.
Add maltose: Weigh 100 g maltose directly into the cooking pot.
Cook glaze: Heat over medium, stirring constantly until the maltose dissolves and glaze becomes smooth and lacquer-like (not too thick or gloopy).
Finishing the Char Siu (2 steps)
Glaze & broil: Roll cooked pork in glaze, then place on a rack over a sheet pan. Broil ~6 minutes per side, basting with glaze after flipping. Look for the signature glossy red finish.
Rest & slice: Let pork rest 10–15 minutes. Slice against the grain for best texture.