Char siu

4 pounds boneless pork country style rib

1/2 cup sugar

1/2 cup soy sauce

6 tablespoons hoisin sauce

1/4 cup dry sherry

1/4 teaspoon white pepper

1 teaspoon five spice powder

1 tablespoon sesame oil

2 tablespoon grated fresh ginger

2 minced garlic cloves

1/4 cup ketchup

1/3  cup honey

Prick pork 10-12 times. Place pork in a big ziplock bag. Combine sugar, soy, housin, sherry, pepper, five spice powder, sesame oil, ginger and garlic. Reserve 1/2 cup of the marinade. Pour the remaining in the zip lock bag. Let it sit in the refrigerator at least 30 mnts to 4 hrs. 

While meat marinates, add honey and ketchup to the reserved marinade in a small saucepan. Cook over medium heat for 4-6 mnts until syrupy. 

Heat oven to 300 degrees. Lined rimmed baling pan with foil and set wire rack in the pan. Soray foil and wire rack with cooking pan. Remove pork from marinates, and place them on the rack. Pour 1/4 water into the pan, and cover them with foil, crimping the edges tightly to seal. Bake for 20 mnts, then take out the foil. Bake for another 45 minutes. 

Turn on the broiler, broil the pork for 7 mnts. Remove pan from broiler, brush pork with half the glaze. Broil until deep mahogany color 3-5 mnts. Flip the meat, brush the remaining glaze. Broil for another 4 mnts. Cool for 10 mnts, cut and serve.