Bucky's Recipe

Chinese Barbequed Pork

Category: Pork

4 lb. boneless pork butt, cut into 8 inch strips. Pork but should be 4 inches thick.
1/2 c. sugar (I used 1/4 c.)
1/2 c. soy sauce
6 T. hoisin sauce (I used 6 oz. oyster + 6 oz. tiger sauce)
1/4 c. dry sherry
1/4 t. white pepper
1 t. five spice powder (cinnamon, anise, ginger, cloves, fennel)
1 t. sesame oil
2 T. fresh grated ginger
4 garlic cloves, minced
1/4 c. ketchup
1/3 c. honey (I used less)

Prick pork 12 times on each side with fork. Combine sugar, soy, hoisin, sherry, pepper, five spice, sesame oil, ginger and garlic in plastic bag, reserving 1/2 c. Marinate pork for 30 minutes.
Combine ketchup and honey with reserved marinade and cook in saucepan until syrupy and reduced to 1 c.
Adjust oven rack to middle and heat to 300 degrees. Line rimmed baking sheet with foil, add 1/4 c. water to pan, and set wire rack on sheet. (Broiler pan will not brown and darken as much.) Place pork on wire rack and cover tightly with foil and cook 20 minutes. Remove foil and cook 45 minutes until pork begins to brown. Turn on broiler and broil until evenly caramelized, 8 minutes. Brush pork with glaze and broil until deep mahogany color, 4 minutes. Flip meat and broil until caramelized, 8 minutes. Brush with remaining glaze; continue to broil until deep mahogany color, 4 minutes. Cool and cut innto thin strips.
Serves 6