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Barbecued Pork

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Barbecued Pork is a yummy pork preparation that will definitely be a winner at the next party you host. I served the Barbecued Pork last week for my husband's colleagues and they loved it. Don€™t miss this one out.
Ingredients
  Pork shoulder/Pork butt 1 1⁄2 Pound
  Rice wine/Dry sherry 2 Tablespoon
  Fresh ginger root slices 2
  Oyster sauce 1 Tablespoon
  Five spice powder/1/4 teaspoon ground allspice 1⁄2 Teaspoon
  Soy sauce 4 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Hoisin sauce 2 Tablespoon
  Ketchup 2 Tablespoon
  Bean sauce 1 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Honey 1 Tablespoon
  Peeled cucumber 1 , sliced
Directions

Cut pork into three 5" x 2" strips.
Place strips flat in a shallow baking dish.
Combine marinade ingredients in a small bowl; mix well.
Pour over pork strips.
Let pork marinate at least 6 hours in refrigerator.
Drain, reserving marinade.
Mix honey and 3 tablespoons reserved marinade in a small bowl; set aside.
Preheat oven to 350°F (175°C).
Fill a shallow roasting pan with water and place in bottom of oven.
Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat.
If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip or drapery hook in pork strips and hang them from the top shelf.
Roast 30 minutes.
Baste pork strips with honey mixture.
Roast 15 minutes and baste again.
Roast 10 minutes longer or until pork strips are crisp and golden brown.
Remove from oven and let cool.
Cut pork strips diagonally into 1/4-inch slices.
Arrange in overlapping layers on a platter.
Garnish with cucumber slices, if desired.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Pork

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