Description
A sweet, sticky BBQ pork found all over Chinatown. Perfect for sandwiches, noodle soups, stir-fries, or over steamed rice, its versatility makes it a must to double or triple the recipe at home!
Ingredients
Scale
Pork Marinade
- 1 1/2 lbs pork shoulder/butt
- 3 tablespoons Red Pork Seasoning Mix
- 1/2 teaspoon Chinese Five Spice Powder
- 1/2 teaspoon ground black or white pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
Honey Glaze
- 1 teaspoon honey
- 1 teaspoon hot water
Instructions
- Marinate pork: Cut the pork into long strips about 1-1/2 to 2 inches wide. Make sure strips are uniform for evening cooking. In a small bowl, mix together red pork seasoning mix, five-spice powder, black/white pepper, garlic powder, hoisin sauce, oyster sauce, soy sauce, sesame oil, and sugar until you get a smooth paste. Slather the mixture evenly on the pork strips and marinate for at least 4 hours or overnight in the fridge for best results.
- Roast: Preheat oven to 400°F. Set the pork on a wire rack over a pan lined with foil or parchment for easy cleanup. Roast for 25 minutes. Flip the pork and roast for 20 more minutes.
- Glaze and finish: Combine honey and hot water in a small bowl until completely dissolved. Slather the honey glaze onto the pork with a brush. Place it back into the oven and turn the heat up to 450°F. Bake for 5 minutes on each side to get a nice caramelized crust.
- Prep Time: 4 hours
- Cook Time: 55 minutes
- Category: Side dish
- Method: Oven
- Cuisine: Asian, Vietnamese, Chinese