Ingredients

1/4 pounds boston pork butt
3 2 tsp. mui gwe lo rice wine
1/3 C. light soy sauce
1/4 C. harbor village chef’s barbeque marinade
1 tsp. five-spice powder
1 C. water (for roasting pan)
1 1/4 C. sugar glazing sauce
1 Tbsp. salt
barbeque marinade
2/3 C. cooking oil 1 1/4 C. sugar
8 garlic cloves, peeled and –minced
1/2 C. nam yu (red bean curd cheese”)
1 3/4 C. hoisin sauce 1/2 C. sesame seed paste
1 3/4 C. ground bean sauce
glazing sauce
17 1/2 ounce container of maltose sugar
2 tsp. mui gwe lo rice wine
1/4 C. hot water

Cooking Instructions

Prepare the marinade: Heat the oil in a wok or saucepan over medium-high heat. Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes). Quickly remove the garlic and discard. Pour the garlic oil into a large mixing bowl, let cool. Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour into a glass jar. cool. If the marinade is covered with 1/8 inch cooking oil, it will keep in the refrigerator for several months. Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well. Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour). Preheat oven to 500. Pour the water into a 10 x 14 inch roasting pan. Place the roasting rack in the pan (the rack should not touch the water). Remove the meat slices from the marinade and place on the rack; reserve the marinade. Roast for 8 minutes, turn over and roast the other side for 8 minutes longer. Reduce the oven temperature to 300F. Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side. Remove from the oven and let cool for 5 minutes. Slice the pork butt into 1/4-inch slices. Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute. Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed. Keep the sauce warm until ready to use.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)