Honey-Glazed Five-Spice Pork

1. Prepare the Pork

Take your 5 pounds of boneless lean pork butt and cut it into strips about 1.5 inches wide and 2.5 inches thick. Pierce the pork at 1.5-inch intervals to help the marinade penetrate deep into the meat.

2. Prepare the Marinade

Mix all the marinade ingredients in a large bowl: honey, double dark soy sauce, light soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, mashed red wet preserved bean curd with its liquid, five-spice powder, salt, and white pepper.

3. Marinate the Pork

Add the pork strips to the bowl with the marinade and turn them to coat thoroughly. Cover the bowl and place it in the refrigerator for at least 4 hours, or ideally overnight.

4. Prepare for Cooking

About 30 minutes before cooking, remove the pork from the refrigerator to let it come to room temperature. Preheat your broiler and let it heat up for about 20 minutes. Line a roasting pan with aluminum foil and arrange the marinated pork strips in a single layer in the pan. Pour any remaining marinade over the pork.

5. Cook the Pork

Place the pan under the broiler. Baste the pork frequently with the marinade, turning the strips every 7 to 10 minutes to ensure even cooking and caramelization. Cook for 30 to 50 minutes, adding boiling water if the marinade dries up. Check for doneness by slicing a piece of pork after 30 minutes.

6. Rest and Serve

Once the pork is cooked, turn off the broiler and remove the pan from the oven. Let the pork rest for about 10 minutes before slicing and serving. Serve with the marinade drizzled over or store in the refrigerator for 4 to 5 days or in the freezer for up to 2 months.