Orange Char Siu Pork by Foodhubandrew

Ingredients

• 650g pork collar steaks
• 1 sunkist navel orange (for fermentation)
• 1 thumb ginger (for fermentation)
• 400g raw honey (for fermentation)
• 15g red yeast rice (optional)
• 2g five spice powder
• 5g garlic powder
• 30g fermented bean curd
• 1 slice fermented orange (from fermentation jar)
• 1 slice fermented ginger (from fermentation jar)
• 1 zest of sunkist navel orange
• 6g sesame oil
• 100g hoisin sauce
• 30g chinese rose wine
• 10g rice vinegar
• 150g fermented honey (divided)

Instructions

1. Slice orange and ginger, layer in a sterilized jar, cover with raw honey, and ferment at room temperature for 1 week.
2. Grind red yeast rice, fermented bean curd, ginger, and orange slices; mix with remaining marinade ingredients.
3. Marinate pork collars in the mixture for 24 hours in the refrigerator.
4. Bake pork at 160°C for 30 minutes, covered with foil, then reduce heat to 105°C and bake for 3 hours until tender.
5. Boil saved marinade with 100g fermented honey for 1 minute to create a glaze.
6. Broil the pork, brushing with glaze and flipping every 1-2 minutes until a charred crust forms.