Cantonese Barbecued Pork

• 14 cup light soy sauce
• 14 cup dark soy sauce
• 14 cup honey
• 13 cup sugar
• 1 teaspoon salt
• 2 teaspoons Scotch whisky or 2 teaspoons dry sherry
• 3 teaspoons hoisin sauce
• 1 teaspoon finely grated fresh ginger
• 12 teaspoon five-spice powder
• 4 lbs boneless pork butt
• 3 teaspoons honey
• 2 teaspoons light soy sauce
• 1 teaspoon sesame oil

1. In a medium saucepan combine all ingredients up to the five spice powder.
2. Heat until sugar dissolves.
3. Remove from heat and let cool.
4. Cut the pork into strips 2 inches wide, 7 inches long and about 1 1/2 inches thick.
5. Place in a zip lock baggie and marinate in cooled mixture overnight, up to 3 days in fridge.
6. Preheat oven to 450F degrees.
7. Drain pork and set strips across roasting rack-have about 1 inch of water in the pan below.
8. Roast for 15 minutes-turn and roast 15 minutes longer.
9. Remove and glaze.
10. Serve warm or cold.
11. Glaze: Mix together all three ingredients and glaze cooked pork.

soy sauce, soy sauce, honey, sugar, salt, scotch, hoisin sauce, ginger, fivespice powder, pork butt, honey, soy sauce, sesame oil

Taken from www.food.com/recipe/cantonese-barbecued-pork-16803 (may not work)