Ingredients
- 2 tbsp honey
- 2 tbsp hoisin
- 1 tbsp soy sauce
- 2 tsp Shaoxing wine optional
- 2 cloves garlic lightly smashed
- 1 inch ginger sliced
- 1/2 tsp five spice optional
- 1/4 tsp white pepper optional
- 2 tbsp honey for glaze
- 1 lb pork butt/shoulder cut into strips
Instructions
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Mix the marinade ingredients throughly. Coat the pork with the sauce and marinate for minimum 1 hour and up to 24.
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When ready to cook, heat the oven to 300°F. Line a rimmed baking sheet with tinfoil. Remove the pork from the marinade, shaking off excess. Lay the pork on a wire rack on a rimmed baking sheet and bake for 1 hour, flipping halfway through.
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While the pork is cooking, heat up the remaining marinade (remove the ginger and garlic) with the last 2 tablespoons of honey. Bring to a simmer over medium heat until it reduces and thickens slightly. It should coat the back of a spoon.
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Brush the pork with the glaze and turn the heat up to 400°F, brushing with glaze and flipping, until slightly charred. Let rest slightly, slice and enjoy!
