Chinese Barbeque Pork
CATEGORIES
INGREDIENTS
- Servings: 6
- 4 pound boneless pork butt (Boston butt) , cut into 8 strips and excess fat removed
- 1/2 cup sugar
- 1/2 cup soy sauce
- 6 tablespoons hoisin sauce
- 1/4 cup dry sherry
- 2 green onions
- 1/4 teaspoon ground white pepper
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon toasted sesame oil
- 2 tablespoons grated fresh ginger (from 4- to 6-inch piece)
- 2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
- 1/4 cup ketchup
- 1/2 teaspoon red food coloring
- 1/3 cup honey
DIRECTIONS
- Using fork, prick pork 10 to 12 times on each side. Place pork in large plastic zipper-lock bag. Combine sugar, soy, hoisin, sherry, pepper, five-spice powder, sesame oil, ginger, and garlic in medium bowl. Measure out 1/2 cup marinade and set aside. Pour remaining marinade into bag with pork and green onions. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
- While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy and reduced to 1 cup, 4 to 6 minutes. Remove from sauce pan and add red food coloring.
- Adjust oven rack to middle position and heat oven to 300 degrees. Line rimmed baking sheet with aluminum foil and set wire rack on sheet.
- Remove pork from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover pan with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork for 20 minutes. Remove foil and continue to cook until edges of pork begin to brown, 40 to 45 minutes.
- Turn on broiler. Broil pork until evenly caramelized, 7 to 9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3 to 5 minutes. Using tongs, flip meat and broil until other side caramelizes, 7 to 9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3 to 5 minutes. Cool for at least 10 minutes, then cut into thin strips and serve.