1 teaspoon red food coloring (optional)
1 tablespoon toasted sesame oil
2 tablespoons rice wine (mirin)
Preparation
Preparation: Trim any excess fat from the pork for a perfect glaze. Pat dry and set aside.
Marinade: Mix hoisin sauce, soy sauce, honey, brown sugar, garlic, five-spice powder, food coloring (if used), sesame oil, and rice wine until smooth. Marinate the pork in a zip-top bag, ensuring even coverage. Refrigerate overnight, or for at least a few hours if short on time.
Cooking: Preheat your oven to 350°F. Place the pork on a foil-lined baking sheet to ease cleanup. Roast for 25-30 minutes, basting occasionally with marinade, until it reaches an internal temperature of 145°F.
Resting: Allow the pork to rest for about 10 minutes before slicing to ensure juiciness.
Variations & Tips:
Substitutions: If hoisin sauce is unavailable, combine molasses, soy sauce, vinegar, and garlic powder for a makeshift version.
Continue Reading in next page
