Directions
- 1Cut the pork shoulder into thirds, aiming for 1 inch thick pieces.
- 2Grab a fork and stab the pork.
- 3Combine brown sugar, garlic salt, soy sauce, oyster sauce, red wine, hoisin sauce, Shaoxing wine, and Chinese five spice to make the marinade.
- 4Add red food coloring to the marinade (optional).
- 5Pour the marinade over the pork, ensuring it's well coated, and place it in a ziplock bag.
- 6Leave the pork to marinate overnight for best results.
- 7Once ready to cook, bring the pork to room temperature by letting it sit out for 30-60 minutes.
- 8Reserve the liquid from the marinade.
- 9Place the pork onto a roasting rack and pour water into the bottom of the baking dish/roasting rack.
- 10Bake the pork at 425F for 15 minutes.
- 11Brush the leftover marinade all over the pork and flip it.
- 12Bake again at 425F for 15 minutes.
- 13Brush the leftover marinade all over the pork and flip it.
- 14Bake again at 425F for 10 minutes.
- 15Combine honey and water to create the honey mixture.
- 16Brush the honey mixture all over the pork and flip it.
- 17Broil for 10 minutes.
- 18Remove from heat, allow to cool, and then thinly slice.
- 19Serve with rice or egg noodle soup.
Ingredients
- 3 lb pork shoulder
- 4 TBSP brown sugar
- 1 TBSP garlic salt
- 2 TBSP soy sauce
- 2 TBSP oyster sauce
- 2 TBSP red wine
- 1 TBSP hoisin sauce
- 1 TBSP Shaoxing wine
- 1 tsp Chinese 5 spice
- 0.5 tsp red food coloring
- 4 TBSP honey
- 4 TBSP water
Equipment
forkbaking dishroasting rackziplock bag
Tips
- Marinate overnight for best results.
- Let pork sit out for 30-60 minutes to bring it to room temperature before cooking.
- Brush leftover marinade and then honey mixture during baking.
- If a little burnt, just cut it.
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