Post by Debbie on Jun 25, 2012 20:54:56 GMT -5
1/4 cup Chinese soy sauce
1/4 cup sugar
7 tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon preserved bean curd (red or plain)
1 tablespoon shaoxing (Chinese rice wine, not sake)
1 large garlic clove, minced
2 1/2 pounds pork butt, cut into 2 long strips
Mix soy sauce, sugar, 4 tablespoons honey, hoisin, bean curd, wine, and garlic in a glass baking dish.
Add the pork; turn to coat.
Cover and refrigerate 5 hours, turning pork often.
Preheat oven to 375 degrees F.
Pour 1/2 cup water into a large roasting pan fitted with a roasting rack. Transfer pork to rack; reserve marinade.
Roast until pork is almost cooked through,
basting every 15 minutes with marinade and turning the pork halfway through cooking, about 45 minutes.
Continue to roast until meat thermometer inserted into center of each pork piece registers 155 degrees F,
about 15 minutes longer.
Brush remaining honey over pork, then cool 15 minutes.
Thinly slice pork and serve.
1/4 cup sugar
7 tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon preserved bean curd (red or plain)
1 tablespoon shaoxing (Chinese rice wine, not sake)
1 large garlic clove, minced
2 1/2 pounds pork butt, cut into 2 long strips
Mix soy sauce, sugar, 4 tablespoons honey, hoisin, bean curd, wine, and garlic in a glass baking dish.
Add the pork; turn to coat.
Cover and refrigerate 5 hours, turning pork often.
Preheat oven to 375 degrees F.
Pour 1/2 cup water into a large roasting pan fitted with a roasting rack. Transfer pork to rack; reserve marinade.
Roast until pork is almost cooked through,
basting every 15 minutes with marinade and turning the pork halfway through cooking, about 45 minutes.
Continue to roast until meat thermometer inserted into center of each pork piece registers 155 degrees F,
about 15 minutes longer.
Brush remaining honey over pork, then cool 15 minutes.
Thinly slice pork and serve.
