cookware
- medium bowl
- small saucepan
- carving fork or large fork
- large resealable plastic bag
- rimmed baking sheet
- foil
- wire rack
- brush
- tongs
1 | Combine the sugar, soy sauce, hoisin, sherry, pepper, five-spice powder, and sesame oil in a medium bowl or measuring glass. |
2 | Press the garlic and grate the ginger. Mix it into the marinade, then transfer 1/2 cup of the marinade into a small sauce pan. |
3 | Prick the pork 10-12 times on each side with a fork. Place the pork in a large plastic zip-lock bag, pour the remaining marinade into the bag, then remove excess air and seal. Marinate the pork in the fridge for at least 30 minutes and up to 4 hours. |
4 | Adjust the oven rack to the middle position and preheat the oven to 300°F. Line the rimmed baking sheet with foil and set the wire rack on the cookie sheet. |
5 | Transfer the pork from the marinade onto the wire rack. Pour 1/4 cup of water into the bottom of the pan. Cover the pan with foil, and crimp for a tight seal. Cook the pork for 20 minutes. |
6 | Remove the foil and cook the pork until its edges start to brown, about 40-45 minutes. |
7 | For the glaze, combine the reserved marinade with the ketchup and honey. Cook over medium heat for 4-5 minutes until it reduces down to about 1 cup. |
8 | Turn on the broiler. Remove the pan from the oven and brush the pork with half of the glaze. Broil the pork to a deep mahogany color, about 3-5 minutes. |
9 | Flip the meat and broil until the other side caramelizes, about 7-9 minutes. Brush the meat with the remaining glaze and continue to broil until the second side is deep mahogany. |
10 | Cool for 10 minutes, then cut into thin strips. |
source: Cook's Illustrated