Char Siu Pork

• 2 pounds boneless pork butt/shoulder
• 1/2 cup hoisin sauce
• 1/4 cup dark soy sauce
• 1/4 cup light soy sauce
• 1/2 cup chinese rice wine or sake
• 1/4 cup honey
• 2 tablespoons finely chopped and peeled ginger
• 2 teaspoons finely chopped garlic
• 1 teaspoon salt

1. Cut pork along the grain into long strips, about 2 inches wide. Do not trim the fat, but do remove the sinew.
2. Transfer chopped pork into large pot or sealable bag (this is where the marinade is going to go in, so make sure the pot is big enough for all the pork)
3. Stir the remaining ingredients, hoisin sauce, light and dark soy sauce, chinese rice wine/sake, honey, ginger, garlic and salt, in small bowl until combined.
4. Add the marinade to the pork and turn pork to coat fully. If using bag, squeeze bag to eliminate air and seal, if using pot, just cover pot. Marinate and refrigerate for at least 4 hours.
5. Preheat oven to 375 F. Fill 13 x 9in roasting pan with 1/2 inch of water. Place rack on top of pan, and place marinated pork onto the rack. Reserve the marinate. Roast the pork for 15 minutes. Meanwhile, bring the rest of the marinate to boil in saucepan, then remove from heat.
6. Brush some marinade over pork and roast for 10 minutes more.
7. Baste meat with marinade, turn and baste. Roast 20 minutes more, and repeating basting the meat 2 - 3 times more, with remaining marinade.
8. Increase oven to 400 F degrees and roast until meat has caramelized on edges, around 10 - 15 minutes more. The total roasting time should be around an hour.
9. Leave meat to rest for 10 minutes. Cut and serve!

pork buttshoulder, hoisin sauce, soy sauce, light soy sauce, chinese rice wine, honey, ginger, garlic, salt

Taken from www.epicurious.com/recipes/member/views/char-siu-pork-50069151 (may not work)