Chinese BBQ Pork

Chinese BBQ Pork

½ cup honey
3 tablespoons brown sugar
½ cup Hoisin sauce
2 teaspoons 5-spice powder
2 tablespoons red food color
4 teaspoons vegetable oil
¼ cup sherry or Sake
¼ cup tomato paste
¼ cup soy sauce
4 pound boneless pork butt, also called pork shoulder

  • In a medium sauce pan, mix the honey, brown sugar, Hoisin sauce, 5-spice powder, red food coloring, vegetable oil, sherry, tomato paste and soy sauce and heat to a simmer and cook three minutes then remove and cool completely.
  • While the marinade is cooling, remove any visible fat or gristle from the pork. There are two methods to cutting it up. Either cut along the natural lines and remove fat between each piece or simply cut in half the long way then each half in half again the long way so you have four log shaped pieces. I chose the first method so I could use the small pieces for some other Chinese dishes and the large pieces for this dish, but totally up to you.
  • Place the meat in a gallon zip lock bag with the cooled marinade and marinate at least one day and up to four days ahead. This isn’t like a brine where the length of time in the mixture usually would not surpass 12-24 hours, this is a marinade and the meat can stay refrigerated in the marinade for up to four days.

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