– 2 tbsp honey – 2 tbsp hoisin – 1 tbsp soy sauce – 2 tsp Shaoxing wine optional – 2 cloves garlic lightly smashed
– 1 inch ginger sliced – 1/2 tsp five spice optional – 1/4 tsp white pepper optional – 2 tbsp honey for glaze – 1 lb pork butt/shoulder cut into strip
Mix the marinade ingredients well. Cover with pork sauce and marinate for at least 1 hour to 24 hours.
When ready to cook, preheat oven to 300°F. Line a rimmed baking sheet with tinfoil.
Take pork out of marinade, letting any excess drip off. Place the pork on a wire-lined baking sheet and bake for 1 hour, turning halfway through.
While the pork is cooking, sauté the remaining marinade (omit the ginger and garlic) with the last 2 tablespoons of honey.
Reduce to medium heat and simmer until slightly thickened. Cover the back of the mushrooms.
Brush the pork with the glaze and turn the heat up to 400°F, brushing and turning over the glaze, until lightly charred. Get some rest, slice and enjoy!