Description
This BBQ pork recipe features tender, marinated pork shoulder or belly, roasted to perfection with a sweet and savory glaze. It’s perfect for serving with steamed rice, pickled vegetables, or in a bun for a delicious sandwich, making it an ideal choice for family dinners or gatherings with friends.
Ingredients
Scale
- 2 pounds of pork shoulder or pork belly
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 tablespoons Chinese rice wine (or dry sherry)
- 1 tablespoon five-spice powder
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon red food coloring (optional, for color)
Instructions
- In a medium-sized bowl, combine the soy sauce, hoisin sauce, honey, and Chinese rice wine. Whisk them together until well blended.
- Add the five-spice powder, sugar, sesame oil, minced garlic, black pepper, and red food coloring (if using) to the bowl. Mix everything until the sugar is dissolved and the marinade is smooth.
- Take your pork shoulder or pork belly and trim any excess fat if necessary. Cut the pork into long strips, about 1 to 2 inches wide.
- Place the pork strips in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring that each piece is well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, ideally overnight.
- Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Remove the pork from the marinade, letting any excess drip off. Reserve the marinade in a small saucepan.
- Place the marinated pork strips on the wire rack, spaced out evenly. Roast for about 25 minutes.
- While the pork is roasting, bring the reserved marinade to a boil, then reduce the heat and let it simmer for about 5 minutes.
- After 25 minutes, baste the pork generously with the simmered marinade. Return to the oven and continue roasting for another 15-20 minutes, basting every 5 minutes, until the internal temperature reaches 145°F (63°C).
- Remove the pork from the oven and let it rest for about 10 minutes. Slice into thin pieces, about 1/4 inch thick, and serve as desired.
Notes
- For a spicier kick, consider adding a teaspoon of chili paste to the marinade.
- This recipe can be easily doubled for larger gatherings.
- Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes