Char Siu-Style Glazed Pork Shoulder

Ingredients

• 2 lb Pork Shoulder, in thick strips
• Glaze: 3 tbsp hoisin + 2 tbsp honey + 2 tbsp soy + 1 tbsp rice wine or mirin + 1 tsp five spice + 2 cloves garlic
• 1 tsp oil
• Rice and steamed or stir-fried greens

Method

1. Whisk the glaze; reserve a third for finishing (raw-meat rules as always).
2. Marinate the Pork Shoulder strips in the rest, 20 minutes to overnight.
3. Roast on a rack at 400°F (205°C) for 25–30 minutes, basting with marinade at the halfway mark, until burnished and cooked through (145°F + rest for pork).
4. Final act: brush with the reserved glaze and broil 2–3 minutes until the edges char and bubble — those blackened sugar edges are the prize the queue at the BBQ shop is for.
5. Rest 5 minutes, slice thick, fan over rice with the greens. Drizzle any pan lacquer over the top; waste nothing.