Chinese BBQ Pork

Chinese BBQ Pork

Ready in 45 minutes
5 avg, 1 review(s) 100% would make again

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Sweet and savory, this pork is just simply put.... delicious.


Ingredients

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1 tsp Garlic; minced
1 tsp shallot; minced
2 lbs pork loin; or pork shoulder
4 tbsp maltose sugar
2 tbsp honey
1 tsp hoisin sauce
1 tbsp sweet soy sauce (the thick black sweet kind)
1 tsp Chinese five spice powder
1 tbsp rice wine
1 white pepper; to taste
1 sesame oil; to taste
1 Salt; to taste

Original recipe makes 2 Servings

Servings  

Preparation

BBQ Pork:

Tenderize the pork by piercing the entire surface, top and bottom, repeatedly with a fork.

Rub the minced garlic and shallot all over the meat; set aside.

BBQ Pork Caramel Sauce:

Cook together remaining ingredients, stirring constantly, until sauce thickens; set aside to let cool.

Note: To prevent sauce from sticking or burning, you may wish to cook in a double boiler on medium-low heat.

BBQ Pork:

Marinade pork in 1/2 to 2/3 of the prepared caramel sauce for at least 20 minutes (preferably overnight).

Pan-fry marinated meat over medium-high heat until both sides are nicely browned. Cover and let it cook on medium-low heat for an additional 20-30 minutes.

Baste some glaze over the meat 5 minutes before finish time.

Pour the remaining caramel sauce over the meat after cutting it into serving size.

Credits

Added on Award Medal
Calories Per Serving: 995 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend following it with this recipe  " mermaiden mermaiden

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Reviews for Chinese BBQ Pork

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I didn't have any shallots so I just minced an entire green onion instead. Worked great. I didn't have time to go by an Asian market to look for maltose so I just used sugar instead, which worked fine, though it may be a bit sweeter (honey is normally a better substitute). With mine I used about a teaspoon or so of sesame oil, a generous sprinkle of the pepper and a light dusting of salt... Also, I used sake wine. I only marinated for 20 minutes, then used the pork in Singapore Mai-Fun. Even through that curry/ginger sauce I could still taste the wonderful flavor. Because of the dish I was creating this for, I chopped the pork into chunks before preparing (after forking) so this cut down on the cooking time, too. [I posted this recipe.]
mermaiden 4 years ago
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