I'm still tweaking this recipe. The flavor is great, but the sauce-to-meat ratio is off. Need more sauce. I'm thinking about reducing the marinade next time to thicken it, as well as using a different cooking technique. Also, I used a loin (pictured above) but recommend a fattier cut.
- 2 lb pork belly or pork butt
- 1/2 cup honey
- 1/4 cup oyster sauce
- 1/4 cup hoisin sauce
- 1/4 cup dark soy sauce
- 1/4 cup soy sauce
- 1/4 cup cooking wine (e.g. xiao xing)
- 1 1/4 tsp five spice
- 1/4 tsp white pepper
- 1 tsp canola oil
Pierce the meat all over and place in a shallow bowl.
Whisk together the honey, oyster sauce, hoisin sauce, soy sauce, cooking wine, and spices. Pour it over the meat and coat well. Refrigerate at least 8 hours.
Heat oven to 425º.
Heat the canola oil in a large skillet over medium-high heat. Add the tenderloin and brown it on all sides.
If you're skillet is oven-proof, then transfer it to the oven. Otherwise, place the tenderloin on a roasting pan lined with heavy-duty foil. Spoon marinade on top. Cook for 15 minutes or until a meat thermometer reads 140º.
Remove from the oven and let rest for 5 minutes before slicing.