Chinese Barbecued Pork

By kathryns

Refrigerate for at least 30 minutes or up to 4 hours. To facilitate cleanup, spray the rack and pan with vegetable oil spray. This dish is best served with rice and a vegetable side dish. Leftover pork makes an excellent addition to fried rice or an Asian noodle soup.

Ingredients

• 4 lb boneless pork butt(Boston butt), cut into 8, (2") strips; excess fat removed,
• 1/2 cup sugar
• 1/2 cup soy sauce
• 6 TB hoisin sauce
• 1/4 cup dry sherry
• 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 med cloves garlic,minced or pressed through a garlic press(about 2tsp)
• 1/4 cup ketchup
• 1/3 cup honey

Preparation

Step 1

1. 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. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.

2. 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.

3. 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.

4. 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.

5. 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.