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Barbequed Pork

Cuisine: Chinese
Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 lbs 1362g / 48ozBoneless pork butt
1/4 cup 59mlSoy sauce
2 tablespoons 30mlDry sherry
1 tablespoon 15mlHoney
1 tablespoon 15mlSugar
1 tablespoon 15mlMinced garlic
1 tablespoon 15mlBean sauce
2 tablespoons 30mlHoisin sauce
1 teaspoon 5mlFive-spice powder
  Basting Glaze
1/4 cup 59mlHoney
1/4 cup 59mlBoiling water

Recipe Instructions

Cut the pork butt in half, then slice each half into 3/4-inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.

Preheat oven to 350 degrees.

Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes.

Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees, and roast for another 15 to 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2-inch slices and arrange on a platter to serve.

This recipe yields 4 to 6 servings.

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B12 broadcast 01-26-1998) - Downloaded from their Web-Site -


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