So many recipes exist for the world-famous Cantonese barbecued pork, char siu, and Food52 Resident Mandy Lee shares her favorite version that’s super tender and juicy. She achieves the meat’s iconic dark-red exterior through fresh beet juice and is glazed with fruity fig jam. Lastly, it's torched for that charred and glistened finish. GET THE RECIPE ►► https://f52.co/3yz6Ylz

Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/

PREP TIME: 6 hour 40 minutes
COOK TIME: 40 minutes
SERVES: 4 to 6

INGREDIENTS

Pork & Marinade
1 pound (450 grams) pork shoulder (preferably marbled), or skinless pork belly
1/4 cup (60 grams) beet juice
1/4 cup (72 grams) hoisin sauce
2 1/2 tablespoons (37 grams) soy sauce
2 tablespoons (15 grams) potato, tapioca, or cornstarch
1 1/2 tablespoons (30 grams) yellow miso paste
1 tablespoon (15 grams) fish sauce
1 tablespoon (15 grams) dark brown sugar
1 tablespoon (15 grams) Chinese rose wine, baijiu, or gin
1 1/2 teaspoons (10 grams) Dijon mustard
1/4 teaspoon Chinese five-spice powder
1/4 teaspoon freshly ground black pepper
3 garlic cloves, smashed and peeled

Fig Jam Glaze
3 tablespoons (60 grams) floral honey
2 tablespoons (36 grams) fig jam
1 1/2 tablespoons (20 grams) unsalted butter
1 pinch fine sea salt

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