Char Siu Pork Over Rice

In a bowl, mix soy sauce, honey, five-spice powder, minced garlic, grated ginger, and red food coloring to create the marinade.

Place the pork shoulder in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, preferably overnight.

Preheat the oven to 200°C.

Remove the pork from the marinade and place it on a baking sheet. Reserve the marinade.

Bake the pork for 25-30 minutes, basting with the reserved marinade halfway through.

Once cooked, let the pork rest for 10 minutes before slicing.

While the pork is baking, rinse the jasmine rice under cold water until the water runs clear.

In a pot, combine the rinsed rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let it sit covered for another 5 minutes.

Fluff the rice with a fork and serve topped with sliced Char Siu pork.

Garnish with chopped spring onions and sesame seeds.