I recently made a batch of Char Sui adapted from a recipe in www.thewoksoflife.com.  It was very good in a batch of fried rice which we had for dinner the next day.  This version will make 2 pounds and starts with an overnight marinade and about 20-30 minutes of grilling the next day.

For the marinade

2 lbs. boneless pork shoulder or butt

2 Tbs. sugar

2 tsp. salt

½ tsp. five spice powder

¼ tsp pepper

1 Tbs. Shaoxing wine, sake or dry sherry (I used a Fino sherry)

½ tp. Sesame oil

1 Tbs. hoisin sauce

2 tsp. molasses

3 cloves garlic, finely chopped

1/8 tsp. red food coloring (optional.  I did not use, but it would give the pork the traditional red color at the edges)

For the basting liquid

The reserved marinade

1 Tbs. honey

1 Tbs. hoisin sauce

1 Tbs. warm water

Cut the pork into long strips 1-1/2 to 2 inches thick.  Put them in a gallon-sized ziplock baggie.

In a small bowl, mix together the other marinade ingredients.  Add them to the baggie.  Press the air out and zip the baggie closed.  Flip and massage the baggie to coat all the surfaces of the meat with the marinade.  Put the baggie in the refrigerator lying flat overnight.  From time to time flip it. 

The next day, drain meat in a colander reserving the used marinade.  Add the other basting liquid ingredients to the reserved marinade and mix well.

Heat a barbeque grill.  Grill the strips over medium-high heat, turning them frequently and basting them frequently with the basting liquid.  Cook for about 20 to 30 minutes until the pork is nicely browned and glistening and has an internal temperature of 145 degrees.  Let the meat rest for at least 5 minutes before slicing.  This was very good in fried rice and would be good for bahn mi or Vietnamese noodle bowls.