Chinese Barbecued Roast Pork
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Yields about 1-1/2 lb.
by Eileen Yin-Fei Lo
from Fine Cooking
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.