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3 lb Boneless pork butt
1/4 c Soy sauce
2 tb Dry sherry
1 tb Honey
1 tb Sugar
1 tb Minced garlic
1 tb Bean sauce
2 tb Hoisin sauce
1 ts Fivespice powder
1/4 c Honey
1/4 c Boiling water
Cut the pork butt in half, then slice each half into 3/4inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.
Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F, and roast for another 1520 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2inch slices and arrange on a platter to serve.
Yield: 4 to 6 servings
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