Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean Pork butt |
| ¼ teaspoon | Salt |
| \N \N | Dash of pepper |
| 1¼ tablespoon | Sugar |
| 2 teaspoons | Thin soy sauce |
| 1 teaspoon | Roasting salt |
| 1½ teaspoon | Oyster Sauce |
| 1½ teaspoon | Hoisin sauce |
| 2 teaspoons | White wine |
| 1 tablespoon | Honey |
| 1 cup | Water (for roasting) |
1. Cut meat into pieces approximately 5" x 2"x 1" 2. Sprinkle meat with each of the remaining ingredients, except water, mix well, and marinate over night (or for at least 5 hours) in the refrigerator.
3. Pre-heat oven at 375 degrees.
4. In a roasting pan add 1 cup water. Place rack on top. Place pork on rack and roast for ½ hour on each side. Total cooking time 1 hour. Baste 3 or 4 times. Do not cover.
NOTE: Barbecued pork can be frozen for 3 months or refrigerated for 1 week.