Directions
- 1In a bowl, mash fermented bean curd, then add Shaoxing Rice Wine, Sugar, Soy Sauce, Hoisin Sauce, Garlic Powder, Five Spice, and Red Food Coloring or Red Yeast Rice.
- 2Cut the pork shoulder into 1 to 2 inch slices or strips.
- 3Place the pork in a bag with the marinade and massage to loosen the shoulder.
- 4Marinate for at least 8 hours or overnight.
- 5Place the marinated pork on a rack to roast. Reserve your marinade.
- 6Combine honey and water to eat with the pork when it is done.
- 7After the first roast, flip and brush on the marinade and add a little water in the pan to prevent burning.
- 8Roast and repeat once again.
Ingredients
- 2 tablespoons Shaoxing Rice Wine
- 14 tablespoons Sugar
- 1 cup Soy Sauce
- 14 tablespoons Hoisin Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Five Spice
- 2 tablespoons Red Food Coloring or Red Yeast Rice
- 1 lb Pork Butt (Shoulder) or boneless Country Ribs
- 14 tablespoons Honey
- 14 tablespoons Water
Equipment
bowlspoonknifeziploc bagbaking sheetovenchopsticks
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