| Level: | Easy |
| Total: | 4 hr 40 min |
| Prep: | 3 hr 30 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds boneless pork butt
- 1/4 cup soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon honey
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon bean sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon fivespice powder
- 1/4 cup honey
- 1/4 cup boiling water
Instructions
- Cut the pork butt in half, then slice each half into 3/4-inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.
- Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F, and roast for another 15 to 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2-inch slices and arrange on a platter to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 517 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 41 g |
| Cholesterol | 141 mg |
| Sodium | 810 mg |
Reviews
The recipe is for pork butt, however, the photo is of pork ribs??? A I missing something in translation?
I have made this several times and it is consistently great, a very authentic version. I have made it with different cuts of pork and found country style boneless ribs to work very well.
Milliken and Feniger have continued contributing tremendous approaches to traditional meats and vegetables. Here,,,they give us a pork roast, clear prep info, easy baking…final product is a great, clean pork dish. We enjoy this as is with baked potatoes, enjoy cut into strips and placed in Spring Rolls, enjoy cut into pieces for either tacos/burittos OR buns like a chunky sloppy joe. Have fun. I’m sure you will enjoy.
I have made this recipe twice, and it is very good. It is a time saver when you do not have time to slow-cook a pork butt roast. One time I did not have time to let it marinate for the recommended time, and I used a spice rub before baking. I used the marinade recipe to baste, and it came out great as well.