3 pounds boneless pork (butt, tenderloin, shoulder, etc.)

1/4 cup + 1 tablespoon low-sodium soy sauce

1/4 cup oyster sauce

3 tablespoons white wine vinegar

3/4 cup granulated sugar

1/4 cup brown sugar

2 1/2 teaspoons Chinese 5-Spice powder

2 teaspoons kosher salt

1/2 teaspoon ground ginger

3 drops red food coloring

1/4 cup honey, for brushing over the pork

2 cups rice, cooked according to package directions, for serving

 

Combine the soy sauce, oyster sauce, vinegar, white sugar, brown sugar, Chinese 5-Spice powder, salt, and ginger in a bowl and whisk together. Place your pork in a large sealable bag or container, then add in the marinade. Marinate in the refrigerator for at least 3 hours, but overnight is best for the skin to become saturated with the sweet marinade.  Preheat your oven to 375 degrees F. Line and/or grease a large rimmed pan or dish and place the pork in it. Cover the pan or dish with tinfoil and bake for 25 minutes. Take the pork out of the oven, flip it on its other side, and bake for another 25 minutes.  Take the pork out of the oven and turn the oven’s heat up to 450 degrees F, or your broiler setting. Broil the pork for another 5-8 minutes, until the skin is crispy and shiny. Take the pork out, baste it with some of the juices from the pan, and brush with the honey.  Slice at a 45 degree angle and serve over cooked rice. Serves 2-3.