No ratings yet
Chinese barbecue pork with a sweet sticky glaze and charred edges. Serve it sliced over rice.
Mix the hoisin, soy, honey, wine, five-spice, garlic and sugar, then marinate the pork in thick strips.
Roast the pork, basting with the marinade, until sticky and charred at the edges.
Brush with a little extra honey for a glossy lacquered finish.
Rest the pork, then slice it into thick pieces.
Fan the slices over warm white rice with the juices.
