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Chinese Barbecued Roast Pork

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Yields about 1-1/2 lb.

  • by Eileen Yin-Fei Lo from Fine Cooking
    Issue 109

This recipe makes more barbecued pork than you need for the Steamed Pork Buns, but that’s a good thing because it’s a delicious, versatile ingredient to have on hand. Freeze what’s left to make another batch of buns, or use it thinly sliced in stir-fries or diced in fried rice.

  • 1 (2-lb.) boneless pork loin roast
  • 1/2 cup honey
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 3-1/2 Tbs. double dark soy sauce or double black soy sauce
  • 3-1/2 Tbs. light soy sauce
  • 3 Tbs. Shaoxing (Chinese rice wine)
  • 1-1/4 tsp. five-spice powder
  • Kosher salt and freshly ground white pepper

Cut the pork loin lengthwise into 4 equal strips. Using a small knife, pierce each strip 4 times to help the marinade penetrate the meat. Put the pork in a shallow bowl.

Combine the honey, oyster sauce, hoisin sauce, double dark soy sauce, light soy sauce, Shaoxing, five-spice powder, 1/2 tsp. salt, and a pinch of white pepper in a small bowl and pour over the meat to coat well. Refrigerate for at least 8 hours or overnight.

Position a rack in the top third of the oven and heat the oven to 450°F. Line a small heavy-duty rimmed baking sheet with heavy-duty foil. Put the meat on the baking sheet and spoon some of the marinade over it. Roast until an instant-read thermometer inserted in the middle of the pork registers 165°F, 30 to 40 minutes. During cooking, baste the meat with the juice from the pan and flip it 4 times.

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the pork until it’s slightly charred in places, about 2 minutes.

Make Ahead Tips

The pork may be refrigerated for up to 5 days or frozen for up to a month.

Good recipe, makes tasty bbq pork. We made it for the Steamed BBQ Pork Buns and had more than enough for serving as appetizers with some hot mustard and sesame seeds. We roasted our BBQ pork on a homemade rack of rolled foil so we would be able to add some water underneath the pork as it roasted. It kept it moist and not get charred black on the bottom and the basting juices were nicely caramelized but not burnt.

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