Barbecued Pork--Chinese Style

"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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photo by  Pamela photo by  Pamela
photo by Pamela
Ready In:
45mins
Ingredients:
9
Serves:
8
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ingredients

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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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Reviews

  1. Dorothy/Leslie you are GEMS. My family and I LOVE this recipe. The next day briefly stirfry the remaining pork with cabbage and thinly sliced carrots in a wok with a few tablespoons of peanut oil and couple MORE tablespoons of Hoisin sauce. It's served here at a GREAT Chinese place and called BBQ Pork Cabbage......simply AWESOME!!
     
  2. I cooked this for guest, i was a bit skeptical as i'm not a fan of pork...but i would definatly do this again, it was delicious!! It was very tender and the flavours were fantastic. I used less salt than was called for but stuck to the ingredients/recipe. I will definatly do this again!
     
  3. 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
     
  4. Very Good!
     
  5. 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!
     
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