we have food at home.

~ingredients:

• 3lbs boneless pork shoulder/pork butt (the fattier the better)
• Marinade:
  • 1/4 cup white sugar
  • 2 tsp salt
  • 1 tsp five spice powder
  • 1 tsp white pepper
  • 1 tsp sesame oil
  • 1 tbsp shaoxing wine
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp honey
• Glaze: 2 tbsp maltose (or honey), 1 tbsp hot water

~instructions: 

1. Cut the pork into strips, or chunks, about 2-3 inches thick. Use a fork, or knife to poke holes all over the meat, this ensures that the meat soaks up the marinade, and cooks thoroughly later.  
2. Combine all the marinade ingredients into a bowl and mix.
3. Marinate the meat in the bowl and rub in the marinade. Cover and marinate overnight, the longer the better!
4. Preheat your oven to 475F, with the rack on the upper third of the oven.
5. Place the marinated pork onto a metal rack on top of a sheet pan/roasting pan. Roasting on a rack allows the meat to roast more evenly. Do not throw out the leftover marinade – we’ll use this later for the glaze.
6. Place the sheet pan into the oven and roast for 10 minutes at 475F. 
7. Then, turn down the heat to 375F and roast for another 15 minutes. We lower the heat here so we don’t dry out the pork. 
8. After the 15 minutes, rotate the pan and flip the pork. Roast for another 15 minutes. 
9. While the meat is roasting, take about 2tbsp leftover marinade and combine with 2 tbsp of maltose, and 1 tbsp hot water. This will be our glaze for the pork. 
10. Take out the pork after the last 15 minutes in step 8 and brush the glaze all over the pork. Remember to flip and glaze the other side as well. 
11. Put the pork back in the oven and roast for another 10 minutes. Internal temperature should be 160 F when done.
12. At the end of the 10 minutes, I like to turn off the heat and switch on the broiler for about 5 minutes to caramelize the outside and get a slight char. 
13. Note: Keep an eye on the pork throughout steps 6-12, every oven is different so if the pork looks like it’s burning, lower the heat. 
14. Once the pork is done, remove and let rest for 20 minutes. Resting your meat ensures the juices lock in for a more tender and juicy cut.
15. When ready to serve, slice into thin strips and enjoy over rice!