Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2 1/2

  pounds

  Boston butt roast -- trimmed and sliced

3

  tablespoons

  honey

1 1/2

  tablespoons

  light brown sugar -- packed

1 1/2

  tablespoons

 low sodium soy sauce

1 1/2

  tablespoons

  hoisin sauce

1 1/2

  tablespoons

  sherry or rice wine

1 1/2

  tablespoons

  no salt added tomato paste

1

  teaspoon

  sesame oil

1 1/2

  teaspoons

  five-spice powder

1 1/2

  tablespoons

  low sodium catsup

1 1/2

  tablespoons

  plum sauce

Mix everything except meat together in a bowl. Pour marinade into a Ziploc bag.

Trim meat and slice about 1/4 inch thick and 2 to 3 inches long. Trim of excess fat.

Add meat to marinade and refrigerate for at least 8 to 10 hours turning occasionally.

Heat oven to 375°F.

Place meat on a rack over a roasting pan lined with foil. Cook for 20 minutes on each side.

While meat is cooking place marinade into a small pan and heat to boiling. Stir to make sure everything is dissolved.

Pull meat from oven and raise heat to 425°F.

Brush marinade over meat. Cook for 5 minutes. Turn pork and brush with marinade and cook for another 5 minutes.

Notes: Boston pork roast is another name for pork butt. You can also use a pork roast.

Serving Ideas : This recipe can be used in making the steamed pork buns called Char Siu Bao.

Makes 6 Servings