Chinese BBQ Pork

 

Although the title says BBQ Pork, this is actually cooked in the oven, but can be cooked on a grill with a closed lid, or on a blackstone and a dome lid to ensure heat integrity. 

Ingredients

1/2 cup of honey

3 tablespoons brown sugar

1/2 cup of Hoisin sauce

2 teaspoons 5-spice powder

2 tablespoons of red food coloring

4 teaspoons vegetable oil

1/4 cup of sherry or Sake

1/4 cup tomato paste

1/4 cup of soy sauce

4-pound boneless pork butt, (You can use slices of Pork Tenderloin for this recipe too)

1/3 cup more honey

2 tablespoons corn starch

Instructions

In a medium saucepan, mix the honey, brown sugar, Hoisin sauce, 5-spice powder, red food coloring, vegetable oil, sherry, tomato paste, and soy sauce and heat to a simmer and cook three minutes, then remove and cool completely.

As the marinade cools, trim any excess fat or gristle from the pork. You can either slice along natural seams for smaller pieces or cut it in half lengthwise to create four log-shaped portions—your choice! Combine the meat with the cooled marinade in a gallon ziplock bag and let it marinate for 1 to 4 days.

Preheat oven to 325 degrees F.

Line a sheet pan with foil and cover with a rack.

Pull the meat out of the marinade and place it on the rack, and place it in the oven for 30 minutes.

While the meat is cooking, pour the marinade into a medium saucepan and remove about half a cup to a small bowl. Add the remaining honey to the pan and heat until bubbling, and cook for three minutes.

Add the corn starch to the small bowl and stir to dissolve, then add to the saucepan and whisk to thicken. Cook for one more minute, then remove to cool.

After the pork has roasted for 30 minutes, brush liberally with the sauce and roast for 30 more minutes.

Brush again and roast for 20 more minutes.

Brush again and roast for an additional 10 minutes or until an internal probe thermometer inserted into the end of the fattest piece registers 145 degrees F.

Remove from the oven and brush one more time.

Let rest for at least ten minutes, then slice and serve with the remaining sauce.

Cut up any small pieces for other Chinese dishes, such as fried rice.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week.