- 4 LB boneless pork butt
- ½ C sugar
- ½ C soy sauce
- 6 TBS hoisin sauce
- ¼ C dry sherry
- ¼ TSP white pepper
- 1 TSP five-spice powder
- 1 TBS sesame oil
- 2 TBS grated fresh ginger (~5″ piece)
- 2 medium garlic cloves, minced
- ¼ C ketchup
- ⅓ C honey
- Cut pork butt in half lengthwise. Turn each half on cut side and slice each half into 4 equal pieces (you will end up with 8 strips). Trim excess hard, waxy fat, leaving some fat to render while cooking.
- Using fork, prick each piece of pork on all sides. Place pork in large plastic zipper-lock bag. Combine sugar, soy sauce, hoisin sauce, sherry, pepper, five-spice powder, sesame oil, ginger and garlic in medium bowl.
- Measure out ½ C marinade and set aside.
- Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
- While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy and reduced to 1 C, 4-6 minutes.
- Adjust oven rack to middle position and heat oven to 300°. Line rimmed baking sheet with aluminum foil and set cooling rack on sheet. Spray the cooling rack and rimmed pan with vegetable oil spray (this will help to facilitate cleanup).
- Remove pork from marinade, letting any excess drip off, and place on wire rack. Pour ¼ C water into bottom of pan. Cover with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork 20 minutes.
- Remove foil and continue to cook until edges of pork begin to brown, 40-45 minutes.
- Turn on broiler. Broil pork until evenly caramelized, 7-9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3-5 minutes. (Watch carefully; do not allow to blacken).
- Using tongs, flip meat and broil until other side caramelizes, 5 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 2-3 minutes.
- Cool for at least 10 minutes, then cut into thin strips and serve.
Yields 6 portions.