- Pork butt
FOR MARINADE - 1/2 C brown sugar
- 1/4 C dry rice wine or sake
- 6 TBL Hoisin sauce
- 2 TBL Sweet Thai Chili Sauce
- 1/2 C regular soy
- 2 cloves garlic
- 2 TBL ginger
- 1 TBL sesame oil
- 1 tsp Chinese 5 spice powder
- 1/4 tsp white ground pepper
- Cut pork butt into 1 x 2 inch “French Fries”
- Poke holes with a fork all along the length
- Put pork and (all but 1/2 C) marinade in a plastic bag
- Let rest in the refrigerator for 1-4 hours
- Mix marinade, putting 1/2 C into a pot for a glaze to be used later
- Add 1/3 C honey to the pot
- 1/4 C ketchup
- Bring up to a simmer and cook 5 minutes
- Spray drying rack with Pam and set it on a foil sheet
- Put strips of pork on the rack, add 1/4 C water to the bottom, and wrap the whole thing in aluminum foil
- Roast at 300ยบ for an hour
- Remove foil and bake for another 40 minutes
- Put into broiler for 7 minutes to dry out
- Put on glaze and broil 5 minutes
- Flip, dry out 7 minutes, glaze, and broil 5 more minutes
- Rest 10 minutes before slicing into medallions
- Serve over top of sticky white rice
