How to Make Chinese Barbecued Pork

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner while pork butt is generally cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake.

Chinese five-spice powder

💰Cheaper: cinnamon and star anise

Cinnamon and star anise can mimic some flavors.

Cut the pork butt into very thin slices, trimming away excess fat.

Prick each slice about 10 times on each side with a fork to help the marinade penetrate.

Prepare a plastic bag for marinating the pork.

In a bowl, mix together 1/2 cup sugar, 1/2 cup soy sauce, 1/4 cup dry sherry, 6 tablespoons hoisin sauce, 2 tablespoons grated fresh ginger, 2 cloves minced garlic, 1 tablespoon toasted sesame oil, 1 teaspoon Chinese five spice, and 1/4 teaspoon white ground pepper.

Reserve 1/2 cup of the marinade for glazing later.

Pour the remaining marinade over the pork in the bag, removing air to ensure even coating.

Marinate the pork in the refrigerator for at least 30 minutes, preferably 4 hours.

Set up a rack for roasting the pork and line a pan with aluminum foil.

Spray the rack with vegetable oil spray to prevent sticking.

Add 1/4 cup of water to the pan to help with steaming and prevent drippings from burning.

Cover the pork with foil and roast at 300 degrees Fahrenheit for 1 hour, removing the foil after 20 minutes.

Turn on the broiler to preheat.

After roasting, check that the pork is glistening and has moisture on top.

Broil the pork for about 7 minutes to dry out the tops, then glaze with the reserved marinade.

Return the pork under the broiler for another 5 minutes until the glaze is caramelized.

Let the pork rest for at least 10 minutes before slicing.

Slice the rested pork into thin strips and serve over sticky white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens