Cut boneless pork shoulder into 2″ strips with 1″ thickness.
Mix together the marinade ingredients: salt, pepper, soy sauce, wine, sugar, garlic, food colouring (optional) and water in a bowl.
Marinate pork for at least 6 to 8 hours or overnight in the fridge.
Preheat oven to 375F (191C). Line a baking sheet with tin foil paper. Place the marinated pork shoulder strips on the baking sheet. Microwave lard to melt for 30 to 40 seconds. Brush melted lard over pork. (If using red food gel instead of liquid food colouring, apply the red food gel to each strip by using a brush).
Bake for 15 minutes. Baste with marinate again and cook for another 20 minutes.
Turn the pork shoulder over and baste with marinade. Put it back in the oven and bake for another 10 minutes. (Optional: Take a picture if you want before the next step)
Set the oven to broil and wait for the oven to come to temperature. This is when you play shutterbug with your beautiful char siu. Resist cutting just yet! (It hasn’t reached the ideal internal temperature at this point) Baste again for good measure.
Once your oven comes to 500F (260C) for broiling, broil for 10 minutes. If you have a meat thermometer, it should hit around 68 Celsius (154F).
Let your char siu rest for about 5 minutes before slicing to your desired thickness. Char Siu is typically not too thick when sliced.
Serve with steamed rice and sliced cucumbers or use in your favourite Char Siu dishes.