Marinade: 2 days | Cook Time: 1 hr | Total Time: 2 days 1 hr | Yield: 6
This oven-baked Chinese BBQ pork is worth getting messy for! It’s the ultimate BBQ pork with a sweet and salty flavour that’s to die for!
INGREDIENTS
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1/2 c. Hoisin sauce
1/2 c. brown sugar
3 pounds boneless pork shoulder or butt
1/3 c. soy sauce
1/2 c. honey
4 tbsp oyster sauce
1/2 c. dry sherry
2 tsp Chinese five-spice
4 garlic cloves minced
2 tsp cornstarch
1-2 tsp red food colouring, optional
HOW TO MAKE OVEN-BAKED CHINESE BBQ PORK
Step 1: Mix the Hoisin sauce, brown sugar, honey, soy sauce, dry sherry, oyster sauce, five-spice, garlic, and red food colouring (optional) in a small bowl until well blended.
Step 2: Into three long flat pieces, horizontally slice the pork. Place the pork in a Ziplock bag or container and pour half of the marinade. For maximum flavour, marinate the pork for 24 to 48 hours.
Step 3: Prepare the oven. Preheat it to 350 degrees.
Step 4: Using foil, tent the baking sheet and put a cooling rack on top. On the rack, transfer the pork. Place in the preheated oven and bake for about 25 minutes. Flip the meat and continue to bake for additional 25 minutes.
Step 5: In the meantime, pour the reserved marinade into a saucepan. Add the cornstarch and stir until well blended. Bring the sauce to a low simmer for about 10 minutes or until thickened.
Step 6: Take the pork from the oven and set the oven to broil. With the thickened marinade, brush the pork. Broil for about 5 to 6 minutes or until a little charred. Flip and repeat with the other side until the internal temperature of the meat reached 145 to 160 degrees.
Step 7: Serve right away garnished with some green onions. Enjoy with any extra sauce on the side.
NOTE:
For this recipe, you can also use Country style boneless ribs.
NUTRITION FACTS:
Amount Per Serving: Calories 775, Total Fat 49g, Saturated Fat 18g, Trans Fat 0g, Unsaturated Fat 26g, Cholesterol 204mg, Sodium 993mg, Carbohydrates 27g, Fiber 1g, Sugar 22g, Protein 54g
Ingredients
- 1/2 c. Hoisin sauce
- 1/2 c. brown sugar
- 3 pounds boneless pork shoulder or butt
- 1/3 c. soy sauce
- 1/2 c. honey
- 4 tbsp oyster sauce
- 1/2 c. dry sherry
- 2 tsp Chinese five-spice
- 4 garlic cloves minced
- 2 tsp cornstarch
- 1-2 tsp red food colouring, optional
Instructions
Step 1: Mix the Hoisin sauce, brown sugar, honey, soy sauce, dry sherry, oyster sauce, five-spice, garlic, and red food colouring (optional) in a small bowl until well blended.
Step 2: Into three long flat pieces, horizontally slice the pork. Place the pork in a Ziplock bag or container and pour half of the marinade. For maximum flavour, marinate the pork for 24 to 48 hours.
Step 3: Prepare the oven. Preheat it to 350 degrees.
Step 4: Using foil, tent the baking sheet and put a cooling rack on top. On the rack, transfer the pork. Place in the preheated oven and bake for about 25 minutes. Flip the meat and continue to bake for additional 25 minutes.
Step 5: In the meantime, pour the reserved marinade into a saucepan. Add the cornstarch and stir until well blended. Bring the sauce to a low simmer for about 10 minutes or until thickened.
Step 6: Take the pork from the oven and set the oven to broil. With the thickened marinade, brush the pork. Broil for about 5 to 6 minutes or until a little charred. Flip and repeat with the other side until the internal temperature of the meat reached 145 to 160 degrees.
Step 7: Serve right away garnished with some green onions. Enjoy with any extra sauce on the side.
Notes
For this recipe, you can also use Country style boneless ribs.
