2 tablespoons dry sherry
2 slices fresh ginger root
1 tablespoon oyster sauce
1/2 teaspoon Chinese five-spice powder
4 1/2 teaspoons soy sauce
1 tablespoon white sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
1/2 teaspoon ground cinnamon
1 1/2 pounds pork shoulder roast
1 tablespoon honey
Combine the sherry, oyster sauce, ginger root, soy sauce, fivespice
powder, white sugar, hoisin sauce, sugar, cinnamon, and
ketchup in a bowl.
Slice the pork into strips, 5×2 inches. In a shallow baking dish,
lay the strips flat. Pour the marinade over the strips of pork and
let the pork marinate in the refrigerator for at least 6 hours.
Strain the pork and set the marinade aside. In a small bowl, mix
together 3 tablespoons of the reserved marinade and honey, then
set it aside. Prepare the oven by preheating it to 350 ° F (175 ° C).
Put water in a shallow roasting pan, filling it, then place the pan
in the bottom of the oven. Place the pork strips carefully on a
roasting rack above the roasting pan so that all sides are exposed
to heat. In case you don ’ t have a roasting rack, you can use an
S-shaped hook, drapery hook, or paper clip, insert its curved end
on the pork strips and then hang them from the top shelf of the
Roast the pork for 30 minutes. Brush honey mixture on the pork
strips to baste them. Roast them again for another 15 minutes
then brush again with honey mixture. Allow to roast for another
10 minutes until the pork strips are golden brown and are crispy.
Take them out of the oven and leave them to cool.
Nutrition Information :
Calories: 158 calories;
Total Carbohydrate: 10.2
Total Fat: 6.9