INGREDIENTS:
- 3 pounds pork shoulder/pork butt (Use a cut with some good fat on it)
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon five spice powder
- 1 teaspoon paprika
- ¼ teaspoon white pepper
- 1 Tablespoon sherry or Chinese plum wine
- 1 Tablespoon soy sauce
- ½ teaspoon sesame oil
- 2 teaspoons hoisin sauce
- 2 teaspoons tomato paste
- 2 teaspoons molasses
- 1 Tablespoon oil
- 3 cloves minced garlic
- 1 Tablespoon hot water
INSTRUCTIONS:
- Slice the pork into equal strips, about 3 inches thick. (Keep the fat too, it adds more flavor while it cooks).
- Combine all other ingredients in a medium bowl to make the marinade- put 2-3 Tablespoons to the side and then put the rest into a freezer zip lock bag.
- Add the pork pieces one at a top and coat all over with the marinade as you do so. Tightly seal the bag, removing as much air from the inside as you can. From here, it’s best to marinade overnight if possible. (Otherwise, for as long as you can.) Store the excess 2-3 Tablespoons in a container in the fridge as well.
- Preheat your oven to 475* degrees when ready to cook the pork. Line a baking sheet with foil and then place a metal rack on top, (like a cooking rack)- this keeps the pork off of the baking sheet, which gets very hot and allows for more even cooking. Place the pork slices side by side on the rack and leave any marinade for basting.
- Place the pork in the oven and check on it every 15 minutes or so. After about 25 minutes, remove and baste with the excess marinade in the freezer bag. Flip the pork pieces over carefully and cook for another 25 minutes or so.
- You can then flip your oven on to the broil setting to further crisp the outside for just a few minutes. (optional, you can skip this step)
- Once your pork is sufficiently cooked, brush it with the 2-3 Tablespoons of reserved marinade and let it sit for 10 minutes. Then, enjoy it in sandwiches, rice, or stir fry.
Notes:
*If you have a leaner cut of meat, you may want to cook at 425 degrees instead and check on it/baste more often.
Source: The Cozy Cook
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