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Chinese Barbecued Pork

Chinese Barbecued Pork created by Tinkerbell

I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Recipe#186806. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat Oven To 350.
  • Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
  • Add meat to marinade making sure it is coated with marinade.
  • Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
  • Place meat on a wire rack over a baking pan along with marinade.
  • Bake 45 minutes turning and basting frequently with marinade.
  • Let meat rest for 15 minutes before slicing.
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RECIPE MADE WITH LOVE BY

@Mainely Debbie
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@Mainely Debbie
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"I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Recipe#186806. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food."
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  1. Markham N.
    Very easy and tasty. To those saying it's not authentic Chinese cuisine, of course it's not how the Chinese made it a hundred years ago. It's a modern take on a classic that uses ingredients many of us already have in the pantry. I looked at other recipes and they require specialized ingredients I don't normally stock. So, this saves me a shopping trip without compromising on taste and enjoyment.
    Reply
  2. jeaniejernigan1957
    How do I send this 2 someone????
    Replies 3
  3. Traveler
    I am eating this right now. I made it exactly as stated except I didn't include the red food coloring. I marinated it overnight. It has an odd taste - can't decide what it is. It is very tender and moist, however. I am going to try putting some hot mustard on it to see if I can make it taste better. (The mustard didn't help.) I'll chop up the rest and put it into Fried Rice.
    Reply
  4. Tracey C.
    Nothing
    Reply
  5. Tracey C.
    This was absolutely FABULOUS!!! It reminds me of an appetizer that we would order at a Chinese restaurant in New Orleans as a child. Same great flavor but this recipe is so much more moist. I’ve been looking for this recipe for a long time! Thank you so much!
    Reply
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