Directions
Prepare the marinade: Heat the oil in a wok or saucepan over medium-high heat.
Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes).
Quickly remove the garlic and discard.
Pour the garlic oil into a large mixing bowl, let cool.
Stir in remaining ingredients with the garlic oil into a smooth sauce.
Pour into a glass jar. cool. If the marinade is covered with 1/8 inch cooking oil, it will keep in the refrigerator for several months.
Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well.
Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour).
Preheat oven to 500 degrees F.
Pour the water into a 10x14-inch roasting pan.
Place the roasting rack in the pan (the rack should not touch the water).
Remove the meat slices from the marinade and place on the rack; reserve the marinade.
Roast for 8 minutes, turn over and roast the other side for 8 minutes longer.
Reduce the oven temperature.
Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side.
Remove from the oven and let cool for 5 minutes.
Slice the pork butt into 1/4-inch slices.
Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute.
Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed.
Keep the sauce warm until ready to use.
