1/1 Photo of Barbecued Pork--Chinese Style
Leslie in Texas's Note:
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.
My Private Note
Units: US | Metric
- 3 lbs pork (use shoulder, boneless pork roast or tenderloin)
Marinade for Pork
- 1Trim 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).
- 2Combine the marinade ingredients in a large mixing bowl and mix thoroughly.
- 3Dip each piece of pork into the marinade to coat well.
- 4Cover and refrigerate for 4 hours or overnight.
- 5Place 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.
- 6During the last 10 minutes, baste with the marinade.
- 7Tip: Barbecued pork has the best flavor when cooked over charcoal, but it can also be cooked in the oven.
- 8Line a roasting pan with foil and add some water to prevent smoking.
- 9Put the pan on the lower rack.
- 10Place the pork on the upper rack, 3 inches from the heat source.
- 11Broil pork pieces 2 minutes on each side.
- 12Brush with marinade; reduce heat to 350°F and roast for 30 minutes.
- 13Divide leftover pork into 4-ounce packages and freeze.
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Nutritional Facts for Barbecued Pork--Chinese Style
Serving Size: 1 (154 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 386.6
- Calories from Fat 158
- Total Fat 17.5 g
- Saturated Fat 5.5 g
- Cholesterol 142.9 mg
- Sodium 931.2 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 0.2 g
- Sugars 3.9 g
- Protein 47.7 g
The following items or measurements are not included: