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Prep Time: 4320 Minutes Cook Time: 30 Minutes |
Ready In: 4350 Minutes Servings: 6 |
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This is an ingredient in steamed buns, or serve with stir fried veggies and steamed rice. Ingredients:
1/4 cup light soy sauce |
1/4 cup dark soy sauce |
1/4 cup honey |
1/3 cup sugar |
1 teaspoon salt |
2 teaspoons scotch whisky or 2 teaspoons dry sherry |
3 teaspoons hoisin sauce |
1 teaspoon finely grated fresh ginger |
1/2 teaspoon five-spice powder |
4 lbs boneless pork butt |
3 teaspoons honey |
2 teaspoons light soy sauce |
1 teaspoon sesame oil |
Directions:
1. In a medium saucepan combine all ingredients up to the five spice powder.
2. Heat until sugar dissolves.
3. Remove from heat and let cool.
4. Cut the pork into strips 2 inches wide, 7 inches long and about 1 1/2 inches thick.
5. Place in a zip lock baggie and marinate in cooled mixture overnight, up to 3 days in fridge.
6. Preheat oven to 450F degrees.
7. Drain pork and set strips across roasting rack-have about 1 inch of water in the pan below.
8. Roast for 15 minutes-turn and roast 15 minutes longer.
9. Remove and glaze.
10. Serve warm or cold.
11. Glaze: Mix together all three ingredients and glaze cooked pork.
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