3 lbs pork butt, cut into 1" thick strips
3 Tbsp. Hoisin sauce
2 tsp. minced garlic
2 tsp. five-spice powder
1 Tbsp. soy sauce
1 Tbsp. sesame oil
¼ cup sugar
2 Tbsp. Chinese wine (Mui Kai Lo, or Shao Xin)
1 tsp. salt
1 tsp. pepper
2 Tbsp. maltose or honey
2 Tbsp. cooking oil
2 Tbsp. dark soy sauce
1. Mix seasonings in a bowl into a smooth texture. Washed and dry pork with paper towels. Marinate pork with seasonings, cover and refrigerate for at least 4 hours.
2. In a small saucepan, mix the glaze ingredients and stir to dissolve over low heat. Set aside.
3. Preheat oven to 425°F. Line a large baking tray with a layer of aluminium foil. Transfer marinated meat on tray and tent with foil. Place an ovenproof bowl with water on the lower tray in oven. This will keep the pork moist. Bake the meat in the middle shelf for about 15-20 minutes.
4. Remove top foil and continue baking until the marinade thickens, turn meat occassionaly to coat on all sides. Continue to roast until meat is slightly charred, but not burned for about 1-2 hours. Remove from oven and brush glaze on all sides. Return to over for another 5 minutes. Note: You can cook the pork on an outdoor grill and brush with glaze at the final cooking time to give it a nice glossy glaze.