Chinese Barbecued Pork
A Chinese favorite that is often cut into small, thin slices and served as an appetizer. This main-course variation of the dish is baked, not barbecued, and coated with a sticky honey-ginger marinade before cooking.
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons dry sherry
1 teaspoon salt
1 teaspoon Chinese five-spice or 1/4 teaspoon each ground cloves, anise seeds, ground cinnamon, and ground ginger
3 quarter-size slices fresh ginger, crushed
3 pounds lean boneless pork (shoulder or butt), trimmed of fat and cut into 1-inch-thick slices
- In a small pan, stir together soy sauce, honey, sugar, sherry, salt, five-spice, and ginger. Heat for 1 minute, stirring constantly, to dissolve sugar; let cool.
- Place pork in a large heavy-duty plastic bag. Pour in cooled marinade; then seal bag and refrigerate, turning occasionally, for at least 4 hours or until next day.
- Remove meat slices from marinade and place on a rack set over a foil-lined baking pan; reserve marinade.
- Bake in a 350°F (175°C) oven for 30 minutes.
- Turn slices over and continue to bake, brushing occasionally with marinade, until meat is no longer pink in center, about 45 more minutes; cut to test.
- Serve hot or cold; to serve, cut across the grain into thin slices.
Makes 6 to 8 servings.