Sweet and Sticky Chinese BBQ Pork (aka Char Siu)

Cutting the pork up into long thin chunks allows it to cook faster, and you get more surface area for sauce.

The glaze is essentially made with leftover marinade and additional honey. The additional honey will sweeten up the glaze and thicken it up to give us that nice sticky thick layer.

Don’t over-marinate the meat. This marinade has two very salty components: cooking wine and red fermented tofu which can make the end result very salty. I found that marinating it for 24 hours (or overnight) worked well.

Use fancy/cooking molasses and not blackstrap molasses as that is bitter.