Char Siu Barbeque Pork makes a great meal. Leftovers are perfect in noodles, rice, sandwiches and even omelets!
1/4 c hoisin sauce
1/4 c soy sauce
1/4 c honey
1/4 c Shaoxing wine or sherry
3 minced garlic cloves
2 t molasses-not blackstrap
1/2 t toasted sesame oil
1 t 5-spice seasoning
1/4 t ground white pepper
3 lbs boneless pork shoulder, sliced into 1/2″ thick slices
Combine all marinade ingredients in a large ziplock bag. Add sliced pork and marinate in the refrigerator for at least 12 hours and up to 48.
When ready to bake, remove from oven and bring to room temperature. Save the marinade.
Place oven rack in the upper third of the oven and preheat to 475. Line a sheet pan with aluminum foil and place a metal rack on top of that. Place pork slices on top of rack leaving room in between so pork will cook evenly. Pour hot water into the bottom of the pan to prevent dripping from burning and smoking.
Roast for 10 minutes and the reduce oven to 375 and roast for an additional 15 minutes. If you need to add more water, feel free. Flip the pork, turn pan all the way around and roast for another 15 minutes. Check every 5 minutes or so during this time to make sure pork isn’t scorching. If so, tent lightly with foil to prevent burning.
Combine 1/4 c of leftover marinade with 2 T of honey.
After 40 minutes of roasting time, remove pan from oven and base both sides with the honey mixture. Roast another 10 minutes. The pork should now be caramelized on top. You may need to broil for 1 to 2 minutes but watch carefully because sugar burns! (If you want this to glisten more, brush with honey mixed with the marinade, one more time before broiling.)
Remove from oven and tent with foil. Let rest about 10 minutes before slicing and serving.
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