Using a small sharp knife stab the meat all over to allow easy penetration to the meat.
Blitz garlic and ginger in a small blender or use a pestle and mortar.
Mix ginger and garlic with everything else for the marinade. Whisk to mix well.
Pour marinade over the meat and leave overnight for best results or at least 1 hour in room temperature.
Preheat oven 190 C Fan.
Take the meat out of the fridge at least ½ hr before roasting.
Line a tray with foil and place a rack on top. Place the marinated meat on top of the rack. Retain the marinade.
Roast meat for 20 minutes, turn the meat to the opposite side and baste with leftover marinade.
Return to the oven for 10 minutes. Turn the meat over and baste. Return to the oven for a further 10 minutes.
Remove pork and glaze with golden syrup all over to achieve a sticky shiny exterior. Rest for at least 10 minutes. Slice as desired.
Meanwhile, you can heat the leftover marinade with 4 tbs of water for about 4 - 5 minutes till thick and glossy and serve with char siu over rice or pancakes.
