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1
Prepare the marinade: Heat the oil in a wok or saucepan over medium-high heat.
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2
Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes).
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3
Quickly remove the garlic and discard.
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4
Pour the garlic oil into a large mixing bowl, let cool.
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5
Stir in remaining ingredients with the garlic oil into a smooth sauce.
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6
Pour into a glass jar.
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7
cool.
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8
If the marinade is covered with 18 inch cooking oil, it will keep in the refrigerator for several months.
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9
Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well.
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10
Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour).
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11
Preheat oven to 500 degrees F.
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12
Pour the water into a 10x14-inch roasting pan.
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13
Place the roasting rack in the pan (the rack should not touch the water).
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14
Remove the meat slices from the marinade and place on the rack; reserve the marinade.
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15
Roast for 8 minutes, turn over and roast the other side for 8 minutes longer.
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16
Reduce the oven temperature.
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17
Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side.
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18
Remove from the oven and let cool for 5 minutes.
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19
Slice the pork butt into 1/4 inch slices.
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20
Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute.
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21
Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed.
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22
Keep the sauce warm until ready to use.
