Ingredients:

  • 2 1½ pound boneless pork picnic roasts (Note 1)
  • 78.86 ml soy sauce (Note 2)
  • 78.86 ml oyster sauce
  • 55 g brown sugar packed
  • 2 tablespoons Shaoxing wine (Note 3)
  • 2 tablespoons hoisin sauce
  • 2 teaspoons five-spice powder (Note 4)
  • 2 teaspoons salt
  • 6-8 drops red food coloring optional (Note 5)
  • 1 tablespoon honey
  • sesame seeds optional garnish
  • spicy mustard optional garnish

Instructions:

  • Slice each pork roast in half lengthwise to create four long, narrow pieces. Place the pork in a resealable plastic bag.
    2 1½ pound boneless pork picnic roasts
  • In a medium bowl, whisk together 78.86 ml soy sauce, 78.86 ml oyster sauce, 55 g brown sugar, 2 tablespoons Shaoxing wine, 2 tablespoons hoisin sauce, 2 teaspoons five-spice powder, 2 teaspoons salt, and 6-8 drops red food coloring (if using). Pour the marinade over the pork in the bag. Seal tightly, ensuring the pork is well-coated. (Note 6)
     
    Marinate in the refrigerator for at least 8 hours or up to 24 hours.
  • Remove the pork from the fridge 1 hour before cooking to come to room temperature. Preheat the oven to 425 F (220 C). Line a rimmed baking sheet with foil, place a grill rack on top, and spray with non-stick spray. (Note 7)
  • Remove the pork from the bag. Reserve the marinade.
     
    Place the pork on the prepared grill rack, ensuring space between each piece for even roasting. Pour ½ cup water under the rack onto the foil to prevent drippings from burning. (Note 8)
  • Transfer the reserved marinade to a small saucepan. Heat over medium-low to warm it for basting. (Note 9)
  • Roast the pork for 15 minutes. Baste generously with the warmed marinade. Roast for another 15 minutes.
  • Stir 1 tablespoon honey into the remaining marinade until dissolved. (Note 10)
     
    Baste the pork with this honeyed marinade at the 30-minute mark. Roast for an additional 10 minutes, or until the internal temperature reaches 145 to 160 F (63 to 71 C). (Note 11)
  • Turn the oven to broil and broil the pork for 2-4 minutes to achieve a caramelized finish. (Note 12)
     
    Preheat the broiler and position the rack about 6 inches from the heat source for optimal results. Watch carefully to avoid burning.
  • Remove the pork from the oven and let it rest on a wire rack for 15 minutes. Slice on an angle against the grain for tender servings. (Note 13)
  • Serve warm or at room temperature, garnished with sesame seeds or spicy mustard if desired. Pair with steamed rice and vegetables.
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Reposted from deliciousrecipes9879