Babi Panggang Merah (Char Siu)

Ingredients:

1/2 kg pork fillet

2 cloves garlic, bruised

1 tbs whole annatto seeds (angkak), grind them with mortal and pestle

2 tbs hoisin sauce

2 tbs Chinese cooking wine

2 to 3 tsp sugar

1 tbs honey

Salt and pepper to taste

Extra honey to drizzle

• Before marinating you want to jab the meat with a fork on various location to absorb the flavors better.
• In a mixing bowl, mix together garlic, annatto seeds, hoisin sauce, Chinese cooking wine, sugar, honey, salt (about 1 tsp) and pepper. Stir until well combined. 
• In a zip lock bag pour the marinade over the meat, make sure that the meat is well covered. Refrigerate for at least 6 hours or overnight.
• Preheat oven to 190°C upper lower heat (ober-unterhitze). Place the meat with the marinade on a baking pan, cover the pan with aluminum foil. Bake for about 50 minutes. Flip the meat in between cooking time.
• Take the meat out of the oven, set the oven to 200°C upper heat (oberhitze). Prepare a baking tray, line it with aluminum foil and place a baking rack on top of it. Place the meat (without the marinade sauce) on the rack, bake for about 13 minutes on each side or until the sides slightly charred. Drizzle the meat with extra honey, brush until evenly coated. Slice the meat before serving.