Honey Roast Pork
|Boneless pork shoulder roast||3 Pound (Boston Butt)|
|For chinese barbecue sauce|
|Hoisin sauce||3 Tablespoon|
|Medium chinese soy sauce/Japanese soy sauce||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon|
|Five spice powder||1⁄2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Garlic clove||1 Large, finely minced|
|Finely minced gingerroot||1 Teaspoon (Fresh)|
|Brown sugar||1 Teaspoon|
|Chili paste/Vietnamese-style hot chili sauce||1 Teaspoon (Also Called Sambal Oelek)|
|For honey glaze|
|Honey||1⁄4 Cup (4 tbs)|
|Sesame seed oil||2 Teaspoon|
|Red food coloring||4 Drop|
Prepare Chinese Barbecue Sauce.
With a large sharp knife, cut pork roast in slices about 1-1/2-inches thick, then in strips about 2-inches wide.
Cut strips in half crosswise.
Place pork strips in dish of Chinese Barbecue Sauce; coat well.
Cover tightly and refrigerate at least 6 hours or up to 24 hours.
Remove pork from refrigerator and preheat charcoal grill 30 minutes before cooking.
Prepare Honey Glaze.
Scrape excess sauce off pork strips.
Grill pork, turning and basting often with reserved sauce, over a moderate fire 20 minutes.
With a small kitchen brush, paint pork strips with Honey Glaze.
Continue turning pork strips and brushing with glaze 15 to 20 minutes.
Pork should be crusty and slightly charred on outside and no longer pink inside, yet still juicy.
Chinese Barbecue Sauce: In a large nonaluminum baking dish, combine all ingredients.
Honey Glaze: In a small bowl, combine honey, sesame seed oil and food coloring, if desired.
Mixture will become thick.