China Town Deli BBQ Pork

Recipe Ingredients

1/3 cup	65g / 2.3oz	Sugar
1/4 cup	59ml	Soy sauce
1/4 cup	59ml	Hoisin sauce
1/4 cup	59ml	Honey
2 tablespoons	30ml	Chinese rice wine
		= (or dry sherry)
1 tablespoon	15ml	Sesame seed paste
		= (or mashed white fermented bean curd)
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Minced ginger
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Chinese five-spice powder
1		Red food colouring - (to 5) - (optional)
2 lbs	908g / 32oz	Boneless pork shoulder or butt - excess fat trimmed,
		Cut into pieces abt 1" thick, 3" wide,
		And 8" long

Recipe Instructions

Marinate the pork: Stir the sugar, soy sauce, hoisin sauce, honey, rice wine, sesame seed paste, garlic, ginger, sesame oil, salt, black pepper, five spice powder and red food coloring (if using) together in a bowl. Place the pork in a large resealable plastic bag, pour the marinade into the bag and seal the bag securely. Turn the bag to coat the pork with marinade. Refrigerate for at least 4 hours or overnight, turning the bag occasionally.

Preheat the oven to 350 degrees. Remove the pork from the marinade and reserve the marinade. Place the pork on a rack set over a foil-lined baking pan. Bake, uncovered, brushing occasionally with the reserved marinade, for 30 minutes.

Turn the pieces of pork over and bake, brushing occasionally with the reserved marinade, until the pork is cooked through and tender, about 45 minutes.

Let the pork rest for 10 minutes before cutting into thin slices. The pork can be served hot or cold.

This recipe yields 2 pounds.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: East-West - Cuisine) - from the TV FOOD NETWORK CANADA

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