4-5 pounds of pork butt or shoulder
1/2 cup sugar
1/2 cup soy sauce
1 tbsp fish sauce
6 Tbsp Hoisin Sauce
1/4 cup dry sherry
1/2 tsp white pepper
1/4 tsp ground schezuan peppercorns
1 tsp 5 spice powder
2 Tbsp grated fresh ginger
1 Tbsp toasted sesame oil
2 garlic cloves, pressed
1/4 cup ketchup
1/2 cup honey

Cut the meat into 8 or so strips and remove the excess fat. Stab the meat all over with a fork. Mix everything else except the ketchup and honey together in a bowl and remove 1/2 cup.  Add the meat and marinade to large bag, mix well, seal and let sit 1-4 hours.

Mix the reserved marinade with the ketchup and honey. Cook until reduced to 1 cup over medium heat. (OR you can just buy Char Siu sauce at an Asian grocery. I use Lee Kum Kee brand and thin it with some soy sauce and sherry. I normally add the schezuan peppercorns to it too. Rub the meat with that and let sit overnight in the frig. Save some for a glaze. It's hard to find unless you live near a Cantonese community.)

Preheat oven to 300 F.  Roast sealed in a pan on a rack for 20 minutes. Remove cover and cook until the edges start to brown, about another 40 or so. Remove meat and turn on the broiler. Glaze the pieces. Return to broiler for 10 minutes until a nice color forms. Reglaze and broil for 5 minutes Flip over and continue to cook for another 5-10. Then repeat the glazing steps on this side. Cool and cut into thin slices to serve over white rice.

Y'all didn't think we stopped cooking while the blog was down, did you? Recipe for the marinade adapted from Cook's Illustrated. If you don't subscripe, you should.