Instructions

1. Cut 1 (about 3-pound) boneless pork shoulder roast lengthwise into 1-inch thick slabs (do not trim off any fat). Pierce the slabs all over with a fork at about 1/2-inch intervals, poking all the way through. Season the pork all over with 2 teaspoons kosher salt. Place in a large plastic ziptop bag and set aside to let the salt absorb into the pork while you make the marinade.
2. Finely chop 2 garlic cloves. Place in a medium bowl, crumble 1 cube Chinese red fermented bean curd on top if using, and smash into the garlic with a fork. Add 1/4 cup packed light brown sugar, 1/4 cup hoisin sauce, 1/4 cup oyster sauce, 2 tablespoons of the honey, 1 tablespoon Shaoxing wine, 1 teaspoon 5-spice powder, and 1/2 teaspoon red liquid food coloring or 3 drops red gel food coloring if using. Stir until combined.
3. Transfer 1/4 cup of the marinade to a small bowl. Add the remaining 2 tablespoons honey and stir to combine to make the glaze.
4. Pour the remaining marinade into the bag of pork and flip each slab of pork to coat evenly in the marinade. Press the air out of the bag and seal. Marinate in the refrigerator for at least 8 or up to 24 hours, flipping the bag a few times if you can. Cover the glaze and refrigerate while the pork is marinating.
5. Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, let the pork and glaze sit on the counter while the oven is heating. Line a rimmed baking sheet with two overlapping sheets of aluminum foil to cover the bottom and go up all four sides. Pour 2 cups water into the baking sheet. Coat a wire rack with cooking spray and fit onto the baking sheet.
6. Remove the pork from the bag and place in a single layer on the rack, spacing them evenly apart; discard the bag of marinade. Transfer the baking sheet into the oven. Roast for 1 hour, brushing the pork all over with a thin layer of glaze and flipping the slabs every 15 minutes. The cha siu should be tender, charred at the edges, and have an internal temperature of at least 155ºF in the thickest part (higher is fine). If it starts to char too much before the roasting time is up, tent loosely with foil. If it is not charred enough, broil as needed after 1 hour roasting time, checking every minute or so.
7. Let the cha siu rest on the rack for 10 minutes. Transfer to a cutting board and cut crosswise into 1/3-inch thick slices (if the slabs are very wide, halve lengthwise before slicing). If not serving all the pork immediately, only slice what you will be eating and leave the remainder unsliced to keep it from drying out.