By Leslie in Texas on April 22, 2003
Photo by * Pamela *
Photo by * Pamela *
"This recipe comes from Dorothy Huang, who is a local chef and cookbook author. I think it makes a wonderful barbecued pork that tastes like the best Chinese restaurant's! You can slice the pork into 2 inch by 1/8 inch pieces and serve hot, or cold as part of a Chinese cold plate. Prep time does not include marinating time."
Serving Size: 1 (154 g)
Servings Per Recipe: 8
"Dorothy/Leslie you are GEMS. My family and I LOVE this recipe. The next day briefly stirfry the remaining pork with cabbage and thinly sliced carrots in a wok with a few tablespoons of peanut oil and couple MORE tablespoons of Hoisin sauce. It's served here at a GREAT Chinese place and called BBQ Pork Cabbage......simply AWESOME!!"
"Made this as a "dump" recipe - ie, freeze the meat in marinade to thaw and cook later. Used thin, boneless chops. Absolutely delicious. The balance of sweet/salty/spicy was perfect. And made for a quick weeknight meal. Definitely a "repeat" at our house. Thanks, Leslie -
"This is spectacular! Have to say I omitted the salt and the sherry, used sesame oil and doubled the honey. I only marinated 4 hours, but will definitely let it go at least 12 the next time. And I'll probably double the sauce. Wonderful taste, thanks so much, this is the best pork roast ever!"
"This was very easy, good and tasty, and I would make this again. I followed the recipe exactly. I let the meat marinade overnight and the flavour was delicious! I stir-fryed the leftovers and served it over rice and my family loved it even more that way. Thank you for a keeper!"
"Didn't really care for the flavor but thanks anyway."
"I used pork tenderloin and marinaded the meat for about 10 hours. It was absolutely delicious. The marinade also browns very nicely on the grill and makes for a very appealing-looking dish."
"Tasted good & easy to throw together. I used thin pork sirloin chops as they were on sale for cheap and marinated overnight, then cooked them in the crockpot for 4 hours on LOW. The smell was incredible. I'm sure we'll have them grilled eventually, but it was too cold last night. Served these with mashed potatoes and the sauce from the meat was great on the potatoes with just a little extra garlic salt on top. The chops had a nice garlicky, cinnaminy flavor, not too salty & not too sweet. DH enjoyed these even though he usually doesn't like BBQ, although he did think they tasted more like ham than pork chops. I had planned to use the leftovers for stir-fry, but between an unexpected dinner guest (who said it was delicious) and a midnight snack, there weren't any leftovers. Thanks."
"Definitly a KEEPER!! I used a thick bonless pork chop and put it in the crock pot. So easy that way and my family loved the flavor."
"As I like the flavour of sesame, I added about 1/2 teaspoon of sesame oil to this recipe. Otherwise no changes. It was smashing!! Highly recommend this recipe. "
"I cooked this for guest, i was a bit skeptical as i'm not a fan of pork...but i would definatly do this again, it was delicious!! It was very tender and the flavours were fantastic. I used less salt than was called for but stuck to the ingredients/recipe. I will definatly do this again!"
"I didn't have tenderloin, I used this on pork ribs - absolutely wonderful. I, too, used hoisin sauce. The only thing I did different was cut back on the salt a little bit and I always use low sodium soy sauce, so the recipe wasn't salty in the slightest. Very flavorful!! Thanks!"
"Delicious! I would rate this 10 stars if I could. I only used 1 1/2 lbs of pork tenderloin but made the same amount of marinade as the recipe calls for; marinaded this overnight into the following afternoon. Next time I may cut back on the salt a bit and I did use low sodium soy sauce. I followed the ingredients/recipe exactly; I prepared this in the broiler and I can't wait to try this on the grill. My family loved this, thank you!"
"This is delicious!! I used the sesame oil as suggested and hoisin sauce instead of bar-b-que sauce. I let the meat marinade overnight and the flavour was awesome. I found it a tad salty, but my family thought it was perfect. We have a Chinese Exchange Student living with us and he was especially pleased that I made this dish for supper. I served this with Fried Rice (recipe #38748) and it made a terrific dinner!"
"I have used this recipe but use 1 tspn sesame oil instead of veg oil Lorraine"