1 pork butt/shoulder or 4 pork tenderloins
2 tbsp. rice wine
3 tbsp. brown sugar
3 tbsp. honey or maltose
2 tbsp. hoisin sauce
2 tbsp. oyster sauce
2 tbsp. ketchup
1/4 cup soy sauce
1 tbsp. dark soy sauce
1 tsp. sesame oil
1/4 tsp. white pepper
1/4 tsp. five spice powder
1 clove garlic, grated or 1 tsp. powdered garlic
2-3 drops red food coloring (optional)
1. Trim the pork shoulder of excess fat, then cut lengthwise into 3-4 logs. If using pork tenderloin, no need to cut them as they are on the small side. Pierce the meat on both sides with a fork.
3. Place the pork strips and marinade into a large Ziploc type bag. Add all the marinade ingredients to the bag and massage the bag gently to incorporate the marinade into the pork. Carefully squeeze as much air out of the bag as possible, then close. Place the bag flat down in the frig and let marinate at least 5 hours up to 24 hours, turning several times. If using pork tenderloins, do not marinate more than 5 hours.
4. After marinating, take the bag o' pork out of the frig and let rest at room temperature for 30 minutes before roasting. In the meantime, preheat the oven to 400F.
5. Place a rack over a shallow baking pan.
6. Remove the meat from the marinade (reserve the marinade) and place on top of the rack. Brush the top of the meat with some of the reserved marinade.
7. Roast the pork for about 15 minutes, turn over, brush with more marinade, and roast another 15 minutes or until the internal temp is 160F. Remove from oven and let rest 10 minutes before slicing/serving.
sesame oil, white pepper, and hoisin sauce.