Ingredients
2,000 g | boneless pork butt |
260 g | soy sauce |
220 g | hoisin sauce |
200 g | sugar |
114 g | Shaoxing Chinese rice wine |
60 g | grated fresh ginger |
25 g | toasted sesame oil |
20 g | garlic, minced |
15 g | red food coloring |
5 g | five-spice powder |
2 g | ground white pepper |
1 g | pink curing salt #1 |
263 g | honey |
20 g | cornstarch (if filling Pineapple Buns) |
4 pounds boneless pork butt |
1 cup soy sauce |
1 cup (7 ounces) sugar |
¾ cup hoisin sauce |
½ cup Shaoxing Chinese rice wine |
¼ cup grated fresh ginger |
2 tablespoons toasted sesame oil |
4 garlic cloves, minced |
1 tablespoon red food coloring |
2 teaspoons five-spice powder |
½ teaspoon ground white pepper |
⅛ teaspoon pink curing salt #1 |
¾ cup honey |
2 tablespoons cornstarch (if filling Pineapple Buns) |
Essential Equipment
Instructions
- 2,000 g boneless pork butt
- 260 g soy sauce
- 220 g hoisin sauce
- 200 g sugar
- 114 g Shaoxing Chinese rice wine
- 60 g grated fresh ginger
- 25 g toasted sesame oil
- 20 g garlic, minced
- 15 g red food coloring
- 5 g five-spice powder
- 2 g ground white pepper
- 1 g pink curing salt #1
- 263 g honey
If filling Pineapple Buns: Reserve 50 grams (about 2 tablespoons) glaze and set aside.- Adjust oven rack to middle position and heat oven to 250 degrees F/121 degrees C. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Spray rack with vegetable oil spray.
- Remove pork from marinade, letting excess drip off, and place on prepared rack. Cover sheet tightly with aluminum foil, crimping edges to seal. Bake until pork registers 195 degrees F/90.5 degrees C, 2 to 2½ hours. Remove pork from oven and discard foil. Let pork rest on rack for 30 minutes.
If filling Pineapple Buns: Pour pan juices into fat separator and let settle for 5 minutes. Pour off and reserve 200 grams (about ¾ cup) defatted juices; discard remaining juices. - Heat broiler. Brush both sides of pork with half of remaining glaze; broil until top is mahogany, 2 to 6 minutes. Flip pork and broil until second side is mahogany, 2 to 6 minutes. Brush both sides with remaining glaze and continue to broil until top is dark mahogany and lightly charred, 2 to 6 minutes longer (second side does not get broiled again). Transfer pork to carving board, charred side up, and let rest for 10 minutes. Slice pork crosswise into ½-inch-thick strips and serve.
- 20 g cornstarch
Instructions
- 4 pounds boneless pork butt
- 1 cup soy sauce
- 1 cup (7 ounces) sugar
- ¾ cup hoisin sauce
- ½ cup Shaoxing Chinese rice wine
- ¼ cup grated fresh ginger
- 2 tablespoons toasted sesame oil
- 4 garlic cloves, minced
- 1 tablespoon red food coloring
- 2 teaspoons five-spice powder
- ½ teaspoon ground white pepper
- ⅛ teaspoon pink curing salt #1
- ¾ cup honey
If filling Pineapple Buns: Reserve 2 tablespoons glaze and set aside.- Adjust oven rack to middle position and heat oven to 250 degrees F/121 degrees C. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Spray rack with vegetable oil spray.
- Remove pork from marinade, letting excess drip off, and place on prepared rack. Cover sheet tightly with aluminum foil, crimping edges to seal. Bake until pork registers 195 degrees F/90.5 degrees C, 2 to 2½ hours. Remove pork from oven and discard foil. Let pork rest on rack for 30 minutes.
If filling Pineapple Buns: Pour pan juices into fat separator and let settle for 5 minutes. Pour off and reserve ¾ cup defatted juices; discard remaining juices. - Heat broiler. Brush both sides of pork with half of remaining glaze; broil until top is mahogany, 2 to 6 minutes. Flip pork and broil until second side is mahogany, 2 to 6 minutes. Brush both sides with remaining glaze and continue to broil until top is dark mahogany and lightly charred, 2 to 6 minutes longer (second side does not get broiled again). Transfer pork to carving board, charred side up, and let rest for 10 minutes. Slice pork crosswise into ½-inch-thick strips and serve.
- 2 tablespoons cornstarch