Serves 4 to 6
- 1½ pounds pork tenderloin, shoulder, or butt
- 2 cloves garlic, peeled and mashed
- 2 tablespoons Chinese rice wine or dry sherry
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 1½ tablespoons soy sauce
- 1 tablespoon liquid honey
- 2 teaspoons brown sugar
- ¼ teaspoon five-spice powder
- a few drops red food coloring, optional
- Cut the pork into strips approximately 2 inches wide and 5 inches long.
- Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.
- In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.
- Place the pork in a shallow 9 x 13-inch glass baking dish.
- Pour the marinade over.
- Marinate the pork in the refrigerator, covered, for 3 hours.
- Remove the pork from the dish. Reserve the marinade.
- Preheat the oven (425°F for pork tenderloin, 350°F for shoulder or butt).
- Fill a shallow roasting pan with ½-inch of water and place in the bottom of the oven.
- Place the pork on a rack above the water.
- Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt).
- The internal temperature of the pork should be 160°F.
- Remove and cool.
- When the pork is cool enough to handle, cut across the grain into pieces ¼-inch thick.
- Serve at room temperature, cold, or use to make steamed buns.