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 in.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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)