Cantonese Barbecued Pork (Char Siu)

Ingredients

• ¼ cup packed light brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon Chinese five-spice powder
• 3 medium garlic cloves, finely grated
• 2 teaspoons finely grated fresh ginger
• Kosher salt and ground black pepper
• 3 pounds boneless pork shoulder, sliced against the grain into 1½-inch-thick slabs, then cut into 1½-inch-wide strips
• ¼ cup honey (preferably neutral, such as clover or orange blossom)
• 2 tablespoons Shaoxing or dry sherry
• 1 teaspoon toasted sesame oil

Instructions

1. Combine sugar, soy sauce, five-spice, garlic, ginger, salt and pepper; rub over pork and refrigerate 4 to 24 hours.
2. Simmer honey, Shaoxing or sherry, pepper and water until syrupy; stir in sesame oil.
3. Cook pork over indirect heat to 160–165°F, then glaze and char over direct heat.
4. Rest 15 minutes and slice crosswise.