Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut pork butt in half lengthwise. Turn each half on cut side and slice each half into 4 equal pieces (you will end up with 8 strips). Trim excess hard, waxy fat, leaving some fat to render while cooking. | 2. Using fork, prick each piece of pork on all sides. Place pork in large plastic zipper-lock bag. Combine sugar, soy sauce, hoisin sauce, sherry, pepper, five-spice powder, sesame oil, ginger and garlic in medium bowl. | 3. Measure out 1/2 cup marinade and set aside. | 4. Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours. | 5. While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy, 4-6 minutes. | 6. Adjust oven rack to middle position and heat oven to 300°F Line rimmed baking sheet with aluminum foil and set wire rack on sheet. Spray the wire rack and rimmed pan with vegetable oil spray (this will help to facilitate cleanup). | 7. Remove park from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork 20 minutes. | 8. Remove foil and continue to cook until edges of pork begin to brown, 40-45 minutes. | 9. Turn on broiler (do not use a drawer broiler). Broil pork until evenly caramelized, 7-9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3-5 minutes. (Watch carefully; do not allow to blacken.). | 10. Using tongs, flip meat and broil until other side carmelizes, 7-9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3-5 minutes. | 11. Cool for at least 10 minutes, then cut into thin strips and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt	1	boneless		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
hoisin sauce	6	tablespoons		211.2	42.3168	3.1776	3.2544
sherry	1/4	cup		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
five spice powder	1	teaspoon		-	-	-	-
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
ginger	2	tablespoons	grated	34.84	7.4485	0.9339	0.441
garlic clove	2		minced	-	-	-	-
ketchup	1/4	cup		-	-	-	-
honey	1/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.