Chinese Baked BBQ Pork Recipe

Chinese barbecue pork slow cooked making it juicy on the inside with the most incredible sticky glaze on the outside and it is definitely finger licking good! I will be making this one again!

Trim as much of the visible fat from the pork shoulder that you can.

Cut the pork into 1” thick long strips.

In a bowl combine the marinade ingredients.

In a ziploc bag add the meat and marinade removing all the air you can from the bag then seal tight. Refrigerate and marinate the meat for 24-48 hours.

Preheat oven to 320º. Cover a sheet pan with foil and place a rack on top if you have one.

Remove the pork from the marinade and place it on the rack, saving the marinade. Roast meat for 30 minutes.

Meanwhile, pour the reserved marinade into a small saucepan. Mix in the extra honey and stir over medium heat, bring the marinade to a simmer and cook for 2 minutes then remove from the heat.

Remove the pork from the oven and brush marinade on top then turn the meat over and brush marinade on other side. Roast another 30 minutes. Remove pork from the oven, brush with marinade again, then turn and brush other side too. Roast for 20 minutes but keep an eye on it and if it is charring too much cover with foil.

Baste one more time on the top then bake for 10 minutes more until caramelize and sticky. Meat should be tender but not falling apart. Let rest for 10 minutes, slice into smaller pieces and serve.

Chinese BBQ Pork Recipe

• Difficulty: Intermediate
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http://www.InDianesKitchen.com

Ingredients

• 1 – 3# pork shoulder
• 2 Tbsp extra honey

Marinade Ingredients

• 1-1/2 Tbsp packed brown sugar
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 2 Tbsp low salt soy sauce
• 1 Tbsp regular soy sauce
• 1 tsp Chinese five spice powder
• 1 Tbsp vegetable oil

Directions

1. Trim as much of the visible fat from the pork shoulder that you can.
2. Cut the pork into 1” thick long strips.
3. In a bowl combine the marinade ingredients.
4. In a ziploc bag add the meat and marinade removing all the air you can from the bag then seal tight.  Refrigerate and marinate the meat for 24-48 hours.
5. Preheat oven to 320º. Cover a sheet pan with foil and place a rack on top if you have one.
6. Remove the pork from the marinade and place it on the rack, saving the marinade. Roast meat for 30 minutes.
7. Meanwhile, pour the reserved marinade into a small saucepan. Mix in the extra honey and stir over medium heat, bring the marinade to a simmer and cook for 2 minutes then remove from the heat.
8. Remove the pork from the oven and brush marinade on top then turn the meat over and brush marinade on other side. Roast another 30 minutes.
9. Remove pork from the oven, brush with marinade again, then turn and brush other side too. Roast for 20 minutes but keep an eye on it and if it is charring too much cover with foil.
10. Baste one more time on the top then bake for 10 minutes more until caramelize and sticky. Meat should be tender but not falling apart. Let rest for 10 minutes, slice into smaller pieces and serve.

Source: Nagi/Recipe Tin Eats

http://www.InDianesKitchen.com