Roasted Chinese Pork Barbecue
Imagine the sizzle and pop as a piece of marinated pork hits the hot grill, the aroma of spices mingling with the smoky scent of charcoal. Picture the caramelization of the meat's surface as it cooks, transforming into a tantalizingly crispy exterior that encases tender, juicy pork. This is the allure of Roasted Chinese Pork Barbecue, a dish that captivates taste buds and hearts alike. Today, we're going to embark on a culinary journey exploring this beloved dish.
Equipment
- oven
- 1 skillet
Ingredients
- 3/4 tablespoon sugar
- 21/2 tablespoons honey divided
- 11/2 tablespoons hoisin sauce
- 1 teaspoon oyster sauce
- 11/2 tablespoon soy sauce
- 1/2 teaspoon Chinese Five Spice powder
- 1/2 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 pork tenderloin about 1 to 1 1/2 pounds
Instructions
- To prepare the marinade, add sugar, 11⁄2 tablespoons honey, hoisin sauce, oyster sauce, soy sauce, Chinese Five Spice powder, and oils into a skillet. Let simmer for 30 seconds. Remove from heat. Set aside.
- Once marinade is cool, add pork and marinade into a re-sealable bag. Make sure to seal tightly. Using your hands, gently mix pork and marinade until evenly coated. Refrigerate for at least 3 hours.
- When pork is ready to be cooked, remove from refrigerator 15-20 minutes before cooking until it reaches room temperature.
- Preheat oven to 350 °F. Prepare a baking sheet lined with parchment paper.
- Take out pork from marinade bag and place on the baking sheet. If neede, fold the thin end of the pork underneath the rest of the pork so that the tenderloin is even in thickness. For the remaining marinade in the Ziploc, add the rest of the honey and set aside for later.
- Place pork in oven and cook for about 12 minutes, then dab tenderloin with the marinade to create a thick, glossy glaze once cooked. Roast for another 12 minutes or until cooked through. The pork is cooked once its internal temperature reaches about 145 to 160 °F.
- Switch oven to broiler. Brush marinade all over the pork. Broil pork for about 2 minutes or until slightly crisp. Dab pork with the remaining marinade about every minute while broiling. The more times it is done, the thicker the glaze.
- Remove from oven and allow to cool for about 10 minutes before slicing and serving.
Video
Notes
Choosing the Right Cut of Pork:
For the best results, opt for boneless pork shoulder or pork butt. These cuts contain a good amount of marbling, ensuring the meat remains moist and tender during the roasting process. You can ask your butcher to trim off excess fat and cut the pork into manageable pieces for easier cooking and serving.
For the best results, opt for boneless pork shoulder or pork butt. These cuts contain a good amount of marbling, ensuring the meat remains moist and tender during the roasting process. You can ask your butcher to trim off excess fat and cut the pork into manageable pieces for easier cooking and serving.