Ingredients

• 1/4 cup light soy sauce
• 1/4 cup dark soy sauce
• 1/4 cup honey
• 1/3 cup sugar
• 1 teaspoon salt
• 2 teaspoons Scotch whisky or 2 teaspoons dry sherry
• 3 teaspoons hoisin sauce
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon five-spice powder
• 4 lbs boneless pork butt
• 3 teaspoons honey
• 2 teaspoons light soy sauce
• 1 teaspoon sesame oil

Instructions

1. In a medium saucepan combine all ingredients up to the five spice powder.

2. Heat until sugar dissolves.

3. Remove from heat and let cool.

4. Cut the pork into strips 2 inches wide, 7 inches long and about 1 1/2 inches thick.

5. Place in a zip lock baggie and marinate in cooled mixture overnight, up to 3 days in fridge.

6. Preheat oven to 450F degrees.

7. Drain pork and set strips across roasting rack-have about 1 inch of water in the pan below.

8. Roast for 15 minutes-turn and roast 15 minutes longer.

9. Remove and glaze.

10. Serve warm or cold.

11. Glaze: Mix together all three ingredients and glaze cooked pork.