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Honey Roast Pork

Flavors.of.Asia's picture
<p><a href="http://www.flickr.com/photos/avlxyz/3748586953/">Image Credit</a></p>
Ingredients
  Boneless pork shoulder roast 3 Pound (Boston Butt)
For chinese barbecue sauce
  Hoisin sauce 3 Tablespoon
  Ketchup 2 Tablespoon
  Medium chinese soy sauce/Japanese soy sauce 1⁄4 Cup (4 tbs)
  Dry white wine 2 Tablespoon
  Five spice powder 1⁄2 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Garlic clove 1 Large, finely minced
  Finely minced gingerroot 1 Teaspoon (Fresh)
  Brown sugar 1 Teaspoon
  Chili paste/Vietnamese-style hot chili sauce 1 Teaspoon (Also Called Sambal Oelek)
For honey glaze
  Honey 1⁄4 Cup (4 tbs)
  Sesame seed oil 2 Teaspoon
  Red food coloring 4 Drop
Directions

Prepare Chinese Barbecue Sauce.
With a large sharp knife, cut pork roast in slices about 1-1/2-inches thick, then in strips about 2-inches wide.
Cut strips in half crosswise.
Place pork strips in dish of Chinese Barbecue Sauce; coat well.
Cover tightly and refrigerate at least 6 hours or up to 24 hours.
Remove pork from refrigerator and preheat charcoal grill 30 minutes before cooking.
Prepare Honey Glaze.
Scrape excess sauce off pork strips.
Reserve sauce.
Grill pork, turning and basting often with reserved sauce, over a moderate fire 20 minutes.
With a small kitchen brush, paint pork strips with Honey Glaze.
Continue turning pork strips and brushing with glaze 15 to 20 minutes.
Pork should be crusty and slightly charred on outside and no longer pink inside, yet still juicy.
Chinese Barbecue Sauce: In a large nonaluminum baking dish, combine all ingredients.
Honey Glaze: In a small bowl, combine honey, sesame seed oil and food coloring, if desired.
Mixture will become thick.

Recipe Summary

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

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