2 pork roasts, about 2 lb each
1/2 c hoisin sauce
1/2 c sherry (or brandy, or rum)
1/4 c honey 1/4 c soy sauce
2 T toasted sesame oil
2 T Sriracha (or other hot sauce)
1 T grated ginger root (fresh, not dried)
1 T powdered garlic (or smashed fresh)
1 T five spice powder
2 T onion powder
red food coloring (optional, but traditional)
1. Mix all ingredients but the pork in a bowl to create the marinade.
2. Place the pork in a zip-lock bag and pour in the marinade. Marinate the meat overnight.
3. Preheat oven to 400ºF.
4. Place pork roasts on a rack over a sheet pan. Reserve the left-over marinade. Don't forget to line the pan with aluminum foil or you'll be very sorry when clean-up time comes.
5. Roast until internal temperature reaches 130ºF (about one hour).
6. While pork is roasting, place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened. Set aside.
7. After the 1 hour roasting time, baste the pork with the thickened glaze. Place back into the oven until the internal temperature reaches at least 145ºF (about 10 to 15 minutes) to finish pork and set the glaze.
8. Let rest 10 minutes. Slice the pork thinly and serve over noodles (or rice).
Kitchen notes: Can be done with a single roast, but I always make two because they freeze and thaw well.