Chinese Barbequed Pork
3 pounds boneless pork butt
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon honey
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon bean sauce
2 tablespoons hoisin sauce
1 teaspoon fivespice powder
1/4 cup honey
1/4 cup boiling water
Cut the pork butt in half, then slice each half into 3/4inch thick strips.
(You should have about 12 strips). Place the pork in a nonreactive bowl.
Combine the marinade ingredients in a small bowl and pour over the pork
strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate
at least 3 hours or up to overnight, turning the meat occasionally.
Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan,
and fill the pan with 1/4 inch of water. Remove the pork from the marinade
and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the
honey and boiling water in a small bowl. After 45 minutes, brush the pork
strips with the glaze, increase the oven to 425 degrees F, and roast for
another 1520 minutes, brushing with the glaze every 5 minutes. When pork
is cool enough to handle, slice across the grain into 1/2inch slices and
arrange on a platter to serve.