Chinese Roast Pork (Char Siu)

• 1/4 cup minced peeled ginger
• 2 tablespoons minced peeled garlic
• 1/4 cup soy sauce
• 1/3 cup granulated sugar
• 1/4 cup chinese rice wine or 1/4 cup dry sherry
• 1 tablespoon ketchup
• 1 tablespoon hoisin sauce
• 1 teaspoon five-spice powder
• 2 lbs pork shoulder, cut with grain into (1 1/2-inch x 1 1/2-inch x 10-inch)
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

1. First day preparation:
2. To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
3. Second day preparation:
4. Preheat oven to 450u0b0F Set a pan filled with 1" water on the bottom rack.
5. Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
6. Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
7. Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350u0b0F
8. Brush with half of remaining glaze and roast 10 minutes more.
9. Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).

ginger, garlic, soy sauce, granulated sugar, chinese rice wine, ketchup, hoisin sauce, fivespice powder, pork shoulder, honey, soy sauce, sesame oil

Taken from www.food.com/recipe/chinese-roast-pork-char-siu-375611 (may not work)