This traditional Cantonese dish can be eaten with rice or noodles, tossed into a fried rice or noodle dish, or used to stuff into a sweet bun. It’s beloved by all meat eaters and a great dish for parties.

　　

Ingredients

makes 4 servings

　　1 1/2 pounds boneless pork loin, cut from the shoulder end, or 2 pounds boneless pork shoulder, trimmed

　　3 tablespoons honey

　　2 tablespoons hoisin sauce

　　2 tablespoons soy sauce

　　2 tablespoons Shaoxing wine or dry sherry

　　2 tablespoons oyster sauce

　　1/2 teaspoon five-spice powder

　　

Step 1

Cut the pork lengthwise into 1-inch by 2-inch strips. Pierce the meat all over with the point of a knife. Combine the remaining ingredients and pour over the meat in a shallow baking dish. Cover and refrigerate for at least 4 hours and up to a day.

　　

Step 2

When you’re ready to cook, preheat the oven to 400°F. Transfer the meat to a rack in a roasting pan and bake for 45 minutes, turning and basting occasionally. Cool, slice, and serve warm or cover and refrigerate for up to a day (reheat gently before serving).

　　

Barbecued Pork, Southeast Asian Style

Step 3

Add 1 tablespoon nam pla (Thai fish sauce) and 3 garlic cloves, minced, to the marinade.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.