Written by “Char siu” literally means “fork burn/roast” (Char being fork both noun and verb and siu being burn/roast). This is the tastiest meat for the least amount of work – EVER. Just whip up the marinade (takes 60 seconds), marinade meat (for up to two days), hand over the meat to the bbq man….geez that was tough, eh? This meat is tender and can be used in a multitude of dishes, see below for idea’s. 
For a 1lb pork roast
2 Tbsp honey
2 Tbsp hoisin
2 Tbsp dark soy
1 star anise, crushed
pinch of 5 spice
1-2 Tbsp aji mirin (or sweet cooking sherry) depending on how sweet you like it
Mix all ingredients in a glass measuring cup – nuke for 22 seconds at 60% power to ensure that the honey mixes in well. Pour into sealable baggie w/pork roast – seal, refrigerate for minimum of 4 hours, maximum of two days.
Roast in foil on the bbq,
This small roast can be cooked in a conventional oven at 350 for approx 40 minutes (or until internal temp is 160). Allow to rest before opening foil and slicing thinly for serving with the dish of your choice. 
Serving Suggestions:
Serve this pork sliced with veggie fried rice, asian coleslaw and grilled pineapple.
This pork is tasty sliced and stir fried with snow peas and onion.
This pork is supreme in Pho.
This pork is excellent sliced into wonton or udon noodle soup.
Best summer adaptation: In a buckwheat or soba noodles for a cold asian salad.
