About this recipe:This recipe results in gorgeously sticky and flavourful pork. It tastes like the pork served in my favourite Chinese restaurant. Serve at room temperature arranged in layers on a platter.
2 tablespoons dry sherry
2 slices fresh root ginger
1 tablespoon oyster sauce
1/2 teaspoon Chinese five-spice powder
4 1/2 teaspoons soy sauce
1 tablespoon caster sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
1/2 teaspoon ground cinnamon
680g pork shoulder
1 tablespoon honey
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In bowl, stir together sherry, ginger, oyster sauce, five-spice powder, soy sauce, caster sugar, sugar, hoisin sauce, ketchup and cinnamon.
Cut pork into 12x5cm strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in the fridge.
Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 180 C / Gas 4.
Fill a shallow roasting tin with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting tin so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook or paper clip in pork strips and hang them from the top shelf.
Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.