Roast Pork

1. 1

   Cut meat with the grain into 2-inch-by-1-inch slices as long as the shoulder.

2. 2

   Combine 2 cups water, onions, ginger, soy sauce, sherry and sugar in a deep 3 1/2-quart saucepan and stir to dissolve sugar.

3. 3

   Add pork; stir to coat.

4. 4

   Cover and simmer over medium-low heat (do not stir) for 15 minutes.

5. 5

   Turn off the heat; let steep until liquid is cool, about 1 hour.

6. 6

   Drain the pork in a colander and pat dry with paper towels.

7. 7

   If you have a top broiler, arrange oven racks in top third and lowest parts of oven and preheat the broiler to medium.

8. 8

   Or place a rack in the middle and preheat oven to 425 degrees.

9. 9

   Line a roasting pan with foil and top with a rack.

10. 10

    Rub meat with five-spice powder, then with hoisin, and place on a rack over the roasting pan.

11. 11

    Broil slices on the top rack for 10 minutes and then switch to the bottom rack for 5 to 10 minutes (or roast on middle rack for 20 to 30 minutes), until glaze is slightly crispy and meat is cooked through, turning the pieces every 5 to 10 minutes.

12. 12

    Do not burn the glaze!

13. 13

    Serve at room temperature with plum sauce and hot English mustard.

No additional tips available.