Honey Roast Pork - Char siu

Always wanted to bake my fresh roast pork, and importantly i want to bake char siu buns.... but don't want to pay the price for a small box of take-away char siu from china town.
So I found a recipe which i was going to follow, but mentioned it to my mum, so at the end she got her little red book (secret recipe) and shared it with me and helped me get ready the ingredients.

Ingredients:

A) 1kg Pork (Pork shoulder or neck)
     1tspn bicarbonate of soda

B) 1tspn Crushed Yellow-bean sauce
    3 blocks Red Preserved Beancurd
    3Tbspn Chinese Rose Wine
    3tspn Salt
    100g Sugar
    2tspn MSG
    3 cloves garlic (crushed and chopped)
    3Tbspn Light soya sauce
    1/4tspn White pepper
   1/4tspn of Deep orange colouring
   a few drops of sesame oil (optional)
    3 tspn of corn flour
    1Tbspn of Veg oil

C) 3Tbspn Golden syrup
     3Tbspn Hot water

Method:

1) Remove the skin from the fresh pork, then cut th epork into several pieces (approx 6inch in length by 2inch in width).
2)Soak the pork in 1 tspn of bicarbonate of soda with plenty of water for 30mins, then rinse well.
3)Marinate the pork with the ingredients listed B and cover with cling film in the fridge for minimum of 4hours or for overnight for better flavours.
4)Place the pieces now marinated pork on the oven rack.
5)Pre-heat oven to 230C. Put a tray of warm water underneath to collect grease and to reduce smoke.
6)Roast for approx 35mins. Then take out and brush with syrup solution (C)
7)Return to oven and roast for a further 10mins
8)Take out and ready to cut the delicious roast pork and serve

Freshly Roasted Char Siu

Char Siu Rice for dinner.