Char siu / chinese barbecued pork

• Gluten free

• Meat

  • 3 lbs Pork shoulder/butt

• Condiments

  • 2 tbsp Hoisin sauce
  • 3 tbsp Honey
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 tbsp Yeast rice, red

• Baking & Spices

  • 5 tbsp Brown sugar
  • 1/2 tsp Five-spice powder

• Beer, Wine & Liquor

  • 2 tbsp Shao xing wine

• Liquids

  • 2 tbsp Water

Found on whattocooktoday.com

Description

Ingredients

• 3 lbs of pork shoulder/butt (slice vertically into two or three large pieces)
• 2 Tbsp Shao Xing wine
• 2 Tbsp soy sauce
• 4 Tbsp of brown sugar
• 2 Tbsp hoisin sauce
• 1 Tbsp red-yeast rice powder (optional- to give the red colors)
• ½ tsp five-spice powder
• 1 Tbsp brown sugar
• 3 Tbsp honey
• 2 Tbsp water

Directions

• Place all the ingredient for marinade in a large ziploc bag (or 2-3 bags if necessary), big enough to place the pork in. Seal and refrigerate overnight.
• Preheat your oven to 375 F. Prepare a roasting pan and line with heavy-duty aluminum foil. Place the pork on the rack set on the roasting pan and then put it in the oven (3rd from the top) Roast the pork for about 30 minutes
• While the pork is roasting prepare the sauce in a small saucepan and cook until the sugar caramelized into dark brown and thickened. It will thickened further when its cool down
• After the first 30 minutes, flip the pork to the other side and brush with sauce generously all over. Increase the oven heat to 425 F and roast for another 10 minutes. Remove from the oven, cover with foil loosely to retain the moisture. Let it rest or 10 minutes before slicing. Serve with the sauce on the side. If you are not consuming this on the same day, you can cover and refrigerate for up to 3 days or freeze it for 1 month. Just let it thaw before using and reheat. Do not refreeze after that.