Cantonese Barbecue Pork
Cantonese Barbecue Pork recipe
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork shoulder
|
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 5 | tablespoons |
sugar
|
|
| 3 | tablespoons |
honey
|
|
| 2 | tablespoons |
hoisin sauce
|
|
| 1 | tablespoon |
ginger
|
|
| 1 ½ | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork shoulder
|
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 75 | ml |
sugar
|
|
| 45 | ml |
honey
|
|
| 3E+1 | ml |
hoisin sauce
|
|
| 15 | ml |
ginger
|
|
| 7.5 | ml |
salt
|
|
Directions
Remove and discard the excess fat from the pork.
Cut pork lengthwise (with the grain) into 2-inch wide strips 5 to 6 inches long.
Put into a large bowl.
Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt.
Pour over meat and rub it in well.
Cover and marinate in the refrigerator at least overnight or for up to 3 days, turning several times.
Preheat the oven to 350℉ (180℃).
Place the pork strips on a broiler pan lined with foil.
Roast for 30 minutes, turning once halfway through.
Increase the heat to 425 degrees F and roast for 10 minutes longer.
Let cool before slicing.
To serve, cut across the grain into ¼ inch thick slices.
Serve with mustard and sesame seeds for dipping.
