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) hoisin sauce
- 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 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.