Harbor Village Bbq Pork - pork shoulder

Method

• Prepare the marinade: Heat the oil in a wok or saucepan over medium-high heat.
• Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes).
• Quickly remove the garlic and discard.
• Pour the garlic oil into a large mixing bowl, let cool.
• Stir in remaining ingredients with the garlic oil into a smooth sauce.
• Pour into a glass jar.
• cool.
• If the marinade is covered with 18 inch cooking oil, it will keep in the refrigerator for several months.
• Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well.
• Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour).
• Preheat oven to 500 degrees F.
• Pour the water into a 10x14-inch roasting pan.
• Place the roasting rack in the pan (the rack should not touch the water).
• Remove the meat slices from the marinade and place on the rack; reserve the marinade.
• Roast for 8 minutes, turn over and roast the other side for 8 minutes longer.
• Reduce the oven temperature.
• Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side.
• Remove from the oven and let cool for 5 minutes.
• Slice the pork butt into 1/4 inch slices.
• Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute.
• Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed.
• Keep the sauce warm until ready to use.