Char Siu Pork

 

4 pounds pork butt, cut into 1 1/2-inch-wide strips

1 T. Hawaiian salt (‘alaea)

1 C. packed brown sugar

1/3 C. mild honey

1 1/2 tsp. Chinese five-spice powder

1/2 – 1 C. hoisin sauce

3 T. whiskey

3/4 tsp. red gel food coloring, or 1 1/2 tsp. red liquid food coloring (optional)

 

Rub the pork butt strips with the salt and place in a wide rimmed pan or in a gallon-size ziplock bag. In a small bowl, combine the brown sugar, honey, five-spice powder, hoisin, whiskey, and red food coloring (if using) to make a marinade. Whisk together until well combined. Reserve one-third in a bowl covered with plastic wrap for basting the next day. Pour the remaining marinade over the pork strips and gently rub with your hands to evenly coat them. Cover the pan with plastic wrap or zip up the bag. Transfer both the reserved marinade and the pork strips to the refrigerator overnight. The next day, preheat the oven to 35O°F. Fit a roasting pan with a rack that is at least 2 inches tall. Fill the pan with a 1/2 inch of water. Lay the pork strips on the rack and roast for 20 minutes. Flip all of the strips over and baste with some of the reserved marinade. Roast for another 20 minutes. Flip all of the strips one more time and baste again before roasting for another 20 minutes. The pork should be just cooked through and still moist at the center. Transfer the strips to a wire rack set in a rimmed baking sheet to cool a bit. The pork can be served immediately or cooled completely before using for another recipe.