Cantonese Barbecued Pork17 Reviews
- Prep: 6 min
- Cook: 1 hr
- Ready In: 1 hr 6 min
“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.” - by SHERRY_G
Original recipe yields 6 servings
- In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
- 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.
- 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).
- 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.
- 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.
Amount Per Serving (6 total)
- 158 cal
- 7 g
- 10.2 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 cak..." See moree 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."
"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 cooki..." See moreng 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."
"Oh this so GOOD! It does taste like bbq pork you get from the Chinese store. I didn't have any Hoisin sauce, so I processed orange marmalade, fresh garlic cloves, sherry, a touch of soy sauce, as a su..." See morebstitute. I cooked it on the grill since it was already fired up. I would make this again and again."
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