Honey Barbecued Pork Recipe - Cooking Index
Honey Barbecued Pork Recipe - Cooking Index
This is a simple recipe, although you must allow at least 2 hours for marinating. Marinate the pork in the refrigerator the night before, then just pop it in the oven for a quick dinner. Create a Chinatown rice bowl treat by slicing the pork and serving it over piping hot rice, drizzled with soy sauce.
Cuisine: Chinese| 3 lbs | 1362g / 48oz | Boneless pork butt or shoulder |
| 1/4 cup | 59ml | Ketchup |
| 2 teaspoons | 10ml | Salt |
| 4 teaspoons | 20ml | Sugar |
| 1 tablespoon | 15ml | Minced garlic |
| 4 teaspoons | 20ml | Brandy |
| 1 teaspoon | 5ml | Five-spice powder |
| 1/2 cup | 118ml | Honey |
Trim all the fat off the pork and cut the pork into 1-inch-thick slices. Combine the ketchup, salt, sugar, garlic, brandy, five-spice powder and honey in a small bowl. Rub this mixture on the pork pieces, covering all sides. Marinate the pork in the refrigerator, covered, for 2 hours or longer.
Heat the oven to 425 degrees. Place the pork on a rack in a roasting pan and cook for 20 minutes. Turn the pork, baste it with the pan juices, and cook for an additional 20 minutes. Reduce the heat to 350 degrees and cook until the pork reaches an internal temperature of 170 degrees, about 20 minutes. Remove from the oven.
Boil the sauce for a couple of minutes, then brush it over the pork before serving.
This recipe yields 6 to 8 servings.
Each of 8 servings: 213 calories; 444 mg sodium; 83 mg cholesterol; 8 grams fat; 8 grams carbohydrates; 25 grams protein; 0.19 gram fiber.
Source:
The Los Angeles Times, 01-24-2001
Average rating:
10 (1 votes)
Submit your rating:
Click a star to rate this recipe.