-
Slice each pork roast in half lengthwise to create four long, narrow pieces. Place the pork in a resealable plastic bag.
2 1½ pound boneless pork picnic roasts
-
In a medium bowl, whisk together 78.86 ml soy sauce, 78.86 ml oyster sauce, 55 g brown sugar, 2 tablespoons Shaoxing wine, 2 tablespoons hoisin sauce, 2 teaspoons five-spice powder, 2 teaspoons salt, and 6-8 drops red food coloring (if using). Pour the marinade over the pork in the bag. Seal tightly, ensuring the pork is well-coated. (Note 6)
Marinate in the refrigerator for at least 8 hours or up to 24 hours.
-
Remove the pork from the fridge 1 hour before cooking to come to room temperature. Preheat the oven to 425 F (220 C). Line a rimmed baking sheet with foil, place a grill rack on top, and spray with non-stick spray. (Note 7)
-
Remove the pork from the bag. Reserve the marinade.
Place the pork on the prepared grill rack, ensuring space between each piece for even roasting. Pour ½ cup water under the rack onto the foil to prevent drippings from burning. (Note 8)
-
Transfer the reserved marinade to a small saucepan. Heat over medium-low to warm it for basting. (Note 9)
-
Roast the pork for 15 minutes. Baste generously with the warmed marinade. Roast for another 15 minutes.
-
Stir 1 tablespoon honey into the remaining marinade until dissolved. (Note 10)
Baste the pork with this honeyed marinade at the 30-minute mark. Roast for an additional 10 minutes, or until the internal temperature reaches 145 to 160 F (63 to 71 C). (Note 11)
-
Turn the oven to broil and broil the pork for 2-4 minutes to achieve a caramelized finish. (Note 12)
Preheat the broiler and position the rack about 6 inches from the heat source for optimal results. Watch carefully to avoid burning.
-
Remove the pork from the oven and let it rest on a wire rack for 15 minutes. Slice on an angle against the grain for tender servings. (Note 13)
-
Serve warm or at room temperature, garnished with sesame seeds or spicy mustard if desired. Pair with steamed rice and vegetables.
