Yield: Yields about 1-1/2 lb.
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.
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.
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I have made this twice. It’s very tasty. We don’t make the Steamed BBQ Pork Buns- I tried once and just couldn’t pull them off. Instead, I make fried rice and egg rolls/spring rolls and just serve the pork in slices. We also served the marinade that cooked with the pork as an au jus. Next time I will save the marinade and boil it down until it’s slightly thickened and serve it with the pork. It’s amazing!
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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