Char Siu Chinese BBQ Pork

Combine soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Heat it up on high flames until boiling point is reached; then decrease the heat to a moderately high level. Simmer for 1 minute. Set the saucepan down and let it cool to a comfortable room temperature.

Cut the pork roast in half lengthwise, then cut each half once more to create 4 long and thick pieces of pork.

Transfer the cooled sauce to a large mixing container. Add some red food coloring to give it a distinct appearance. Place the pork sections into the sauce and make sure they're well-coated. Cover the bowl with plastic wrap and refrigerate for 4 to 12 hours.

Preheat your grill to a medium heat, with the temperature ranging from 275 to 300 degrees Fahrenheit (135 to 150 degrees Celsius). Lightly grease the grill grate with oil. Line a baking sheet with parchment paper.

Take the sections of pork out of the marinade and let any excess liquid drip off. Place them on the prepared baking sheet. Sprinkle a pinch of kosher salt over the pork to taste.

Transfer the pork sections to the grill grate, cooking them over indirect heat. Cover the grill and cook for about 45 minutes. Brush some of the marinade over the pork; then turn it over to ensure even cooking. Continue cooking until an instant-read thermometer inserted into the center reads at least 145 degrees Fahrenheit (63 degrees Celsius), which should take around 1 hour and 15 minutes more. Do not use any additional marinade on the cooked meat until after it has been boiled.

Transfer the leftover marinade to a saucepan. Bring it to a boil; let it simmer for 1 minute. Remove from heat. Now you can use the marinade to brush over the cooked pork.