This traditional Cantonese dish can be eaten with rice or noodles, tossed into a fried rice or noodle dish, or used to stuff into a sweet bun. It's beloved by all meat eaters and a great dish for parties.
1 1/2 pounds boneless pork loin, cut from the shoulder end, or 2 pounds boneless pork shoulder, trimmed
3 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons oyster sauce
1/2 teaspoon five-spice powder
Steps:
Cut the pork lengthwise into 1-inch by 2-inch strips. Pierce the meat all over with the point of a knife. Combine the remaining ingredients and pour over the meat in a shallow baking dish. Cover and refrigerate for at least 4 hours and up to a day.
When you're ready to cook, preheat the oven to 400°F. Transfer the meat to a rack in a roasting pan and bake for 45 minutes, turning and basting occasionally. Cool, slice, and serve warm or cover and refrigerate for up to a day (reheat gently before serving).
Add 1 tablespoon nam pla (Thai fish sauce) and 3 garlic cloves, minced, to the marinade.
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