Name: Miles to Go Whitesvilles Chinese Roast Pork Strips Or Ends Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1.5 lb pork shoulder or pork butt (well-marbled), cut into 1/2–3/4 inch strips; 3 tbs light soy sauce; 1 tbs dark soy sauce; 1 tbs hoisin sauce; 1 tsp Chinese five-spice powder; 1 tbs Shaoxing rice wine (or dry sherry); 1 tbs granulated sugar; 1 tbs honey; 1 tsp sesame oil; 1 tsp fresh ginger, minced; 1 tsp garlic, minced; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs additional honey; 1 tbs warm water; 1 tbs sesame seeds (toasted); 2 tbs thinly sliced scallions (green parts); 2 tbs fresh cilantro leaves (optional); 1 cup pickled cucumbers or quick-pickled radish; 8 pieces steamed bao or small lettuce leaves

Method

Pork and Marinade

Prepare pork

Trim excess silver skin from the pork, leaving some fat for flavor. Slice the pork across the grain into 1/2–3/4 inch thick strips or ends about 2–3 inches long so they roast evenly.

Mix marinade

In a bowl, whisk together light soy sauce, dark soy sauce, hoisin sauce, Chinese five-spice powder, Shaoxing wine, granulated sugar, honey, sesame oil, minced ginger, minced garlic, kosher salt, and black pepper until sugar begins to dissolve.

Marinate

Place pork strips in a zip-top bag or shallow dish. Pour marinade over pork, massaging to coat evenly. Remove excess air, seal, and refrigerate for at least 2 hours, ideally overnight (8–12 hours) for best flavor penetration. Occasionally turn the bag if marinating longer.

Roasting and Basting

Preheat and prepare pan

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on the sheet. Lightly oil the rack or spray with nonstick spray.

Arrange pork

Remove pork from the marinade, letting excess drip back into the bowl (reserve leftover marinade). Arrange pork strips in a single layer on the wire rack, leaving space between pieces for air circulation.

Initial roast

Roast in the preheated oven for 12 minutes. This high heat sears the exterior.

Make glaze

While pork roasts, whisk together the additional honey and warm water to make a thin glaze. If you reserved marinade and plan to use as glaze, bring the reserved marinade to a boil in a small saucepan and simmer 2–3 minutes to cook off raw alcohol and reduce slightly, then whisk in honey and warm water as needed.

Baste and finish roasting

After 12 minutes, remove the pan. Brush pork strips generously with the honey glaze (or reduced reserved marinade), then return to oven. Roast another 6–10 minutes until edges caramelize and internal temperature reaches 145°F (63°C) to 160°F (71°C) depending on desired doneness and safety preferences. For slightly crisp edges, switch oven to broil for the last 1–2 minutes watching carefully to avoid burning.

Rest

Transfer pork to a plate and let rest for 5 minutes to allow juices to redistribute and glaze to set.

Glaze Finish and Serving

Finish glaze

If needed, give the glaze a final warm brush over the rested pork so it glistens. Sprinkle toasted sesame seeds and sliced scallions over the pork. Add cilantro leaves if using.

Serve

Serve the Chinese roast pork strips warm as an appetizer. Offer pickled cucumbers or quick-pickled radish and steamed bao or small lettuce leaves on the side for wrapping. Provide toothpicks for easy sampling if serving at a party.