Cantonese BBQ pork

    (31)
    7 hours 10 min

    This recipe results in gorgeously sticky and flavourful pork. It tastes like the pork served in my favourite Chinese restaurant. Serve at room temperature arranged in layers on a platter.


    33 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons dry sherry
    • 2 slices fresh root ginger
    • 1 tablespoon oyster sauce
    • 1/2 teaspoon Chinese five-spice powder
    • 4 1/2 teaspoons soy sauce
    • 1 tablespoon caster sugar
    • 2 tablespoons hoisin sauce
    • 2 tablespoons ketchup
    • 1/2 teaspoon ground cinnamon
    • 680g pork shoulder
    • 1 tablespoon honey

    Method
    Prep:10min  ›  Cook:1hr  ›  Extra time:6hr marinating  ›  Ready in:7hr10min 

    1. In bowl, stir together sherry, ginger, oyster sauce, five-spice powder, soy sauce, caster sugar, sugar, hoisin sauce, ketchup and cinnamon.
    2. Cut pork into 12x5cm strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in the fridge.
    3. Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 180 C / Gas 4.
    4. Fill a shallow roasting tin with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting tin so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook or paper clip in pork strips and hang them from the top shelf.
    5. Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.
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    Reviews & ratings
    Average global rating:
    (31)

    Reviews in English (21)

    by
    34

    WARNING: This can make a huge mess of your oven! With that said and after cleaning up the mess from the first batch, I have since learned a few lessons. The cleaniest way to make this is place a cake rake in a roasted pan lined with foil because the basting sauce with drip off the pork and either get burned into your pan taking forever to soak and scrub off, or drip into your oven requiring you to clean if. This is an excellent recipe and quite as good as what you get in Chinese restaurants. However, it is time consuming so if you go through the effort of making a batch and you know you like it, make a double or triple batch because it does not take anymore time than a single and extras freeze well.  -  01 Sep 2006  (Review from Allrecipes US | Canada)

    by
    14

    My family loved this! I did add the chinese five spice as suggested. marniated this for about 10 hours, and then put the pork roast on a rotissery cooker. I basted the gravy on it through the cooking time, and it came out SO juicy and tender! This is one I will definately be making again. I used the leftovers to make some pork fried rice too.  -  14 Nov 2003  (Review from Allrecipes US | Canada)

    by
    10

    I grew up eating this, and I thought for a homemade version it was pretty good. Color is not the red vibrant color I am used to, so I did add a bit of food coloring in my marinade to brighten it up. It did come out much more like the real deal. Think I may cut back on the cinnamon a tad next time I make it though. Meat was very tender, thanks to the overnite marinating method.  -  29 Jan 2009  (Review from Allrecipes US | Canada)

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