Back to 6 servings pork 2.5 pounds boneless pork shoulder, cut into strips about 1 1/2 inches thick, fat trimmed to a thin layer marinade 0.25 cup hoisin sauce, oyster sauce can replace it 3 tablespoons soy sauce 0.5 tablespoon dark soy sauce, optional, for color 0.33 cup honey, 1/4 cup for the marinade, 2 tablespoons for the glaze 3 tablespoons brown sugar, dark brown sugar gives a thicker glaze 2 tablespoons Shaoxing rice wine, or Chinese cooking wine 1 teaspoon Chinese five-spice powder 1 teaspoon paprika, gives the natural red color 1 teaspoon kosher salt 0.5 teaspoon garlic powder 1 tablespoon vegetable oil 2 cloves garlic, minced glaze 2 tablespoons honey, for the glaze 2 tablespoons hot water, to thin the glaze if needed
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1 Step 1: Trim the pork of excess fat and cut it into strips about 1 1/2 inches thick. Halve any piece wider than 4 inches so the pieces cook evenly.2 Step 2: Whisk the hoisin, soy sauces, honey, brown sugar, wine, five-spice, paprika, salt, garlic powder and oil until smooth. Stir in the minced garlic.3 Step 3: Put the pork in a large resealable bag or dish, pour in the marinade, and turn to coat every piece. Refrigerate at least 6 hours, ideally overnight, turning once or twice.4 Step 4: Heat the oven to 350°F (175°C) with a rack in the center. Line a large sheet pan with foil and set a wire rack on top.5 Step 5: Lift the pork out of the marinade, letting excess drip off, and arrange the strips on the rack with at least an inch between pieces. Reserve the leftover marinade.6 Step 6: Roast for 20 minutes, then brush the tops with reserved marinade and roast 10 more minutes.7 Step 7: Meanwhile, bring the reserved marinade to a boil, simmer 2 minutes, and strain. Mix 1 tablespoon of it with 2 tablespoons honey for the glaze.8 Step 8: Flip the pieces, brush with the honey glaze, and roast 10 minutes more.9 Step 9: Raise the oven to 425°F (220°C) and roast 5 to 10 minutes more, until the glaze is sticky, the edges are lightly charred, and the thickest piece reads 145°F (63°C) on an instant-read thermometer. Pork is safe at 145°F (63°C); the classic tender texture comes from cooking to about 155°F (68°C).10 Step 10: Rest the pork 5 to 10 minutes, brushing any remaining glaze over the top. Slice about 1/4 to 1/2 inch thick, against the grain, and serve.getsaucepan.com/r/d91ffae4-127a-59fc-bc23-a076dc77ef30
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