Marinade: 2 days | Cook Time: 1 hr | Total Time: 2 days 1 hr | Yield: 6
I love this lusciously sticky oven-baked Chinese BBQ pork with a combination of sweet and salty flavours! Marinating the pork for 24 to 48 hours did an amazing job, and the waiting is so worth it!
INGREDIENTS
1/2 c. Hoisin sauce
3 pounds boneless pork shoulder or butt
4 garlic cloves minced
1/2 c. honey
1/2 c. brown sugar
1/3 c. soy sauce
4 tbsp oyster sauce
1/2 c. dry sherry
2 tsp cornstarch
2 tsp Chinese five-spice
1-2 tsp red food colouring, optional
HOW TO MAKE OVEN-BAKED CHINESE BBQ PORK
Step 1: Place the Hoisin sauce, brown sugar, honey, soy sauce, dry sherry, oyster sauce, five-spice, garlic, and red food colouring (optional) in a small bowl. Mix well until everything is incorporated.
Step 2: Into three long flat pieces, horizontally slice the pork. Put the pieces in a container or ziplock bag. Over the pork, pour half of the marinade. For best results, marinate the pork for 24 to 48 hours.
Step 3: Prepare the oven. Preheat it to 350 degrees.
Step 4: Using foil, tent your baking sheet. On top, place a cooling rack. Take the pork from the marinade and put the pieces on the rack. Bake the pork in the preheated oven for about 25 minutes. Flip and continue to cook the other side of the pork for additional 25 minutes.
Step 5: In the meantime, pour the rest of the marinade into a saucepan. Stir in the cornstarch and bring the marinade to a low simmer for about 10 minutes or until thickened.
Step 6: Take the pork out of the oven, then turn the oven to broil. Brush the pork with the thickened marinade. Return the pork to the oven and broil for about 5 to 6 minutes or until a little charred. Flip and brush the other side. Continue to broil until the internal temperature of the pork reached 145 to 160 degrees.
Step 7: Serve the Chinese BBQ Pork with any extra sauce on the side. If desired, garnish with some green onions. Enjoy!
NOTES:
You can also use country-style boneless ribs in place of boneless pork shoulder or butt.
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
- 3 pounds boneless pork shoulder or butt
- 4 garlic cloves minced
- 1/2 c. honey
- 1/2 c. brown sugar
- 1/3 c. soy sauce
- 4 tbsp oyster sauce
- 1/2 c. dry sherry
- 2 tsp cornstarch
- 2 tsp Chinese five-spice
- 1-2 tsp red food colouring, optional
Instructions
Step 1: Place the Hoisin sauce, brown sugar, honey, soy sauce, dry sherry, oyster sauce, five-spice, garlic, and red food colouring (optional) in a small bowl. Mix well until everything is incorporated.
Step 2: Into three long flat pieces, horizontally slice the pork. Put the pieces in a container or ziplock bag. Over the pork, pour half of the marinade. For best results, marinate the pork for 24 to 48 hours.
Step 3: Prepare the oven. Preheat it to 350 degrees.
Step 4: Using foil, tent your baking sheet. On top, place a cooling rack. Take the pork from the marinade and put the pieces on the rack. Bake the pork in the preheated oven for about 25 minutes. Flip and continue to cook the other side of the pork for additional 25 minutes.
Step 5: In the meantime, pour the rest of the marinade into a saucepan. Stir in the cornstarch and bring the marinade to a low simmer for about 10 minutes or until thickened.
Step 6: Take the pork out of the oven, then turn the oven to broil. Brush the pork with the thickened marinade. Return the pork to the oven and broil for about 5 to 6 minutes or until a little charred. Flip and brush the other side. Continue to broil until the internal temperature of the pork reached 145 to 160 degrees.
Step 7: Serve the Chinese BBQ Pork with any extra sauce on the side. If desired, garnish with some green onions. Enjoy!
Notes
You can also use country-style boneless ribs in place of boneless pork shoulder or butt.
