Ingredients
For the Marinade:
2 lbs pork shoulder or pork belly
3 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp honey
1 tbsp Chinese five-spice powder
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp sesame oil
1 tbsp dark soy sauce (for color)
2 tbsp sugar
3 cloves garlic (minced)
1/2 tsp white pepper
1/2 tsp red food coloring (optional, for authentic look)
For the Glaze:
2 tbsp honey
1 tbsp maltose or extra honey
1 tbsp hoisin sauce
Instructions
Prepare the Pork:
Slice pork into thick strips, about 2 inches wide.
Make the Marinade:
Mix all marinade ingredients in a bowl.
Add pork strips and coat evenly. Cover and marinate for at least 4 hours (preferably overnight).
Roasting the Pork:
Preheat oven to 375°F (190°C).
Line a baking sheet with foil and place a wire rack on top.
Arrange marinated pork on the rack and reserve extra marinade.
Roast for 25 minutes, basting occasionally with the reserved marinade.
Caramelizing the Glaze:
Mix honey, maltose, and hoisin sauce for the glaze.
After 25 minutes, brush the glaze onto the pork and increase oven temperature to 425°F (220°C).
Roast for another 10-15 minutes until caramelized and slightly charred.
Final Touch:
Let the pork rest for 10 minutes before slicing.
Serving Suggestions:
Serve with steamed rice or noodles.
Enjoy with pickled vegetables or Chinese mustard on the side.
Leave a Comment