Cantonese Barbecued Pork

Cantonese Barbecued Pork

17
SHERRY_G 0

"This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired."

Ingredients

1 h 6 m {{adjustedServings}} servings 158 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
  2. Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
  3. Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
  4. Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook 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

17
  1. 26 Ratings

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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...

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...

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 i...