Cantonese Honey-Glazed Roast Pork Strips

What you need

• 1 kg (2 1/4 lb) boneless pork shoulder, cut into strips about 5 cm (2 in) thick
• 3 tbsp hoisin sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Shaoxing wine
• 2 tbsp oyster sauce
• 2 tbsp brown sugar
• 5 tbsp honey, divided
• 1 piece red fermented bean curd, mashed with 1 tsp of its liquid, optional, for colour
• 1 tsp Chinese five-spice powder
• 1/2 tsp white pepper
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced

Method

Restated from the original video

1. 1

   Mix the hoisin, light soy sauce, dark soy sauce, wine, oyster sauce, sugar, 3 tbsp of the honey, bean curd, five-spice, pepper, garlic and ginger in a bowl.

2. 2

   Put the pork in a zip bag or dish, pour over the marinade and turn to coat every side.

3. 3

   Refrigerate overnight, at least 12 hours, turning the pork once or twice.

4. 4

   Heat the oven to 190 °C (375 °F). Line a roasting tray with foil, pour in a little water and set a rack over it.

5. 5

   Lift the pork out of the marinade, let the excess drip off and lay the strips on the rack.

6. 6

   Pour the leftover marinade into a small pan with the remaining honey. Boil, stirring, until it thickens to a syrupy glaze, 3-4 min.

7. 7

   Roast the pork for 20 min.

8. 8

   Brush the strips with glaze, turn them over and brush the other side.

9. 9

   Roast for another 20-30 min, brushing with glaze once more halfway, until a thermometer in the thickest part reads at least 63 °C (145 °F).

10. 10

    Turn on the grill to high. Brush the pork thickly with glaze and grill until the edges char in spots, 3-5 min.

11. 11

    Rest for 10 min, then slice across the grain and brush with any glaze that is left.

Imported from apinchofsaltlake.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.