
Ease of Preparation: Easy
Yield: 3-4 servings
Ingredients
- 1 lb (450 g) pork butt, roughly 2 inches thick
- 2 tablespoons (30 ml) sugar
- 2 tablespoons (30 ml) light soy sauce
- 1 tablespoon (15 ml) dark soy sauce
- 2 tablespoons (30 ml) Shaoxing wine
- 2 tablespoons (30 ml) fermented red bean curd
- 2 tablespoons (30 ml) minced garlic
- 1 teaspoon (5 ml) Chinese five-spice powder
- 1 teaspoon (5 ml) salt
- ¼ teaspoon (1 ml) white pepper
- 1 tablespoon (15 ml) sesame oil
- ¼ cup (60 ml) honey
Method
Place pork in a glass dish and pour sugar over the top
Using your fingers, rub the sugar into the flesh of the pork
Let pork sit 10 minutes
Meanwhile, in a large mixing bowl, whisk together light and dark soy sauce, Shaoxing wine, hoisin sauce, red bean curd, garlic, five-spice powder, salt, white pepper, and sesame oil
Pour marinade over the pork, and ensure that it is properly coated
Refrigerate and marinate overnight
Preheat oven to 450 F degrees
Place a grill rack into a roasting pan and add 1 inch of water to the bottom
Remove pork from marinade and place on grill rack
Place roasting pan in the oven and cook for 40 minutes
Remove pan from oven and baste pork on all sides with honey
Place the pork back in the oven and cook a further 12-15 minutes
Once the pork is slightly charred and firm, remove pan from the oven. Check with a thermometer to ensure the internal temperature of the pork is 160 F (71 C)
Remove pork from pan
Let pork rest for 15 minutes before slicing