Steps
- Mix ¼ cup of sugar, 2 teaspoons of salt, ½ teaspoon of five-spice powder, ¼ teaspoon of white pepper, ½ teaspoon of sesame oil, and 1 tablespoon of Shaoxing wine.
- Stir in 1 tablespoon of soy sauce, 1 tablespoon of hoisin sauce, 2 teaspoons of molasses, and 3 minced garlic cloves. Set aside about a fifth of the marinade for basting.
- Cut 1360g of boneless pork shoulder into long strips 2-3in / 5-7.5cm thick, leaving the fat on. Rub with the rest of the marinade and refrigerate for at least 8 hours or overnight.
- Near the end of the marinade, preheat the oven to 475°F / 245°C with a rack in the upper third. Line a sheet pan with foil, set a wire rack on it, and pour 1½ cups of water into the pan.
- Roast the pork on the rack for 25 minutes, lowering the oven to 375°F / 190°C after the first 10 minutes. Flip the pork, turn the pan around, and add another cup of water if the pan is dry. Roast for 15 minutes more.
- Mix the reserved marinade with 2 tablespoons of honey and 1 tablespoon of hot water. Baste the pork, flip it, and baste the other side. Roast for 10 minutes, until caramelized and the pork reaches 160°F / 71°C.