Ingredients Jump to Instructions ↓

  1. 1/4 cup soy sauce

  2. 2 tablespoons honey

  3. 2 tablespoons granulated sugar

  4. 2 tablespoons dry sherry

  5. 1 teaspoon salt

  6. 1 teaspoon Chinese five-spice or 1/4 teaspoon each ground cloves, anise seeds, ground cinnamon, and ground ginger

  7. 3 quarter-size slices fresh ginger, crushed

  8. 3 pounds lean boneless pork (shoulder or butt), trimmed of fat and cut into 1-inch-thick slices

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Remove meat slices from marinade and place on a rack set over a foil-lined baking pan; reserve marinade.

  4. Bake in a 350°F (175°C) oven for 30 minutes.

  5. 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.

  6. Serve hot or cold; to serve, cut across the grain into thin slices.


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