Cantonese Barbecued Pork

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1/4 cup light soy sauce
1/4 cup dark soy sauce
1/4 cup honey
1/3 cup sugar
1 teaspoon salt
2 tablespoons Scotch whisky or dry sherry
3 tablespoons hoisin sauce
1 teaspoon peeled and finely grated fresh ginger
1/2 teaspoon five spice powder, optional
4 pound boneless country-style pork spareribs, pork butt, loin or tenderloin
For Honey Glaze:
3 tablespoons honey
2 teaspoons light soy sauce
1 teaspoon Asian sesame oil




In a small saucepan, combine the light and dark soy sauces, honey, sugar, salt, whisky or sherry, hoisin sauce, ginger, and the five-spice powder, if using. Heat, stirring, until the sugar dissolves. Remove from the heat and let cool.

Cut the pork into strips about 2 inches wide, 7 inches long and 1 1/2 inches thick. Place in a lock-top plastic bag, add the marinade and seal closed. Massage to coat the meat fully with the marinade. Refrigerate overnight or for up to 3 days. Bring to room temperature before roasting.

Preheat the oven to 450 degrees F.

Pour boiling water into a roasting pan to a depth of 1/2 inch. Rest a cooling rack slightly larger than the pan on top of it. Drain the pork and set the strips across the rack. Roast for 15 minutes. Turn the strips over and roast until browned and firm to the touch, about 15 minutes longer.

FOR HONEY GLAZE: In a small bowl, mix together the honey, soy sauce and sesame oil, stirring well. Brush the strips with the glaze and roast until the edges begin to char, about 1 minute longer. Remove from the oven, cover and let rest for 15 minutes, then cut the strips across the grain into thin slices. Serve warm or cold.


Active Time:  15 Minutes
Total Time:  13 Hours
Yield:  16 Servings

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