Set out a scale and the equipment for Honey char siu. Heat to 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, hoisin sauce, honey, soy sauce, five-spice powder, garlic, rice vinegar, toasted sesame oil, kosher salt. Honey char siu is cooked in Guangdong as its own plate, not as a copy of a restaurant menu. Paint the pork with hoisin and honey and roast it until the glaze lacquers. Red fermented tofu is the old color. Hoisin and honey carry the lacquer here. Amounts are for 4 from foods this library can count.
