Chinese BBQ Pork
I recently rediscovered this recipe from years gone by. It is easy to make and delicious. Prep time includes 1 hour to marinate. Adapted from the Joy of Woking.
- Ready In:
- 2hrs 30mins
- 1 1⁄2 tablespoons sugar
- 3⁄4 teaspoon salt
- 1 teaspoon five-spice powder
- 1 garlic clove, chopped
- 1 teaspoon fresh ginger, chopped
- 3 tablespoons ketchup
- 3 tablespoons soy sauce
- 1 tablespoon white wine
- 2 tablespoons hoisin sauce
- 4 tablespoons honey
- 2 lbs boneless lean pork
- Combine all ingredients (except the pork) in a bowl large enough for the pork and set aside.
- Trim pork to remove visible fat.
- Slice into thin (1/8") slices.
- Add pork to sauce and stir to cover meat.
- Marinate at least 1 hour, but can sit in fridge overnight.
- Place pork with its marinade in an ovenproof dish.
- Bake at 375 for 45 minutes to 1 hour.
- Tip: sauce is very good. Consider making extra and serve with rice.
MY PRIVATE NOTES
Add a Note
Join The Conversation
You don't need both salt & soy sauce (and I put salt on my salt). Or both sugar & honey, and with hoisin little of either. Tomato paste/sauce: ketchup varies so widely. And one tsp of five-spice powder is good for 5 gallons of anything. Try a pinch: this stuff can take over a recipe (use the rest as potpourri). Add some oyster sauce for the dark richness of Chinese BBQ pork I'm familiar with at least. Or find another recipe.
WOW! Wonderful combo of flavors mingled together and baked to form an amazingly delicious sauce. I used porkchops instead of porkloins mainly because I apparently can't read right. This is the second recipe tonight that I miss read. I think this wonderful sauce would be great with chicken too. We also had baked vadalia onions which we drizzled the sauce over. I think also this recipe would be amazing for pulled pork. Made for help a photoless recipe.