Barbecued Pork--Chinese Style

Barbecued Pork--Chinese Style created 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.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Trim fat off pork and cut meat into pieces about the size of pork chops, 3/4 inch thick. (If using pork tenderloin, cut in half lengthwise).
  • Combine the marinade ingredients in a large mixing bowl and mix thoroughly.
  • Dip each piece of pork into the marinade to coat well.
  • Cover and refrigerate for 4 hours or overnight.
  • Place pork pieces on a barbecue grill over medium heat and barbecue for about 30 minutes or until fully cooked, turning once or twice while cooking.
  • During the last 10 minutes, baste with the marinade.
  • Tip: Barbecued pork has the best flavor when cooked over charcoal, but it can also be cooked in the oven.
  • Line a roasting pan with foil and add some water to prevent smoking.
  • Put the pan on the lower rack.
  • Place the pork on the upper rack, 3 inches from the heat source.
  • Broil pork pieces 2 minutes on each side.
  • Brush with marinade; reduce heat to 350°F and roast for 30 minutes.
  • Divide leftover pork into 4-ounce packages and freeze.
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RECIPE MADE WITH LOVE BY

@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"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."

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  1. dianegrapegrower
    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 - <br/>Diane
  2. FriskyKitty
    Very Good!
  3. jrtfan
    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!
  4. forthefunofit
    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!
  5. kaec7628
    Didn't really care for the flavor but thanks anyway.
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