I have tried many different Chinese barbecue recipes but I have never found one that was really good. But this recipe is really nice. I used pork chops and cut away most of the fat. I can’t wait to try this on the barbecue this summer.
1.5 kg pork shoulder/pork butt (Select a cut with some good fat on it).
2 tablespoons sugar
1 teaspoon salt
½ teaspoon five spice powder
1 teaspoon paprika
¼ teaspoon white pepper
1 tablespoon sherry or Chinese plum wine
1 tablespoon soy sauce
½ teaspoon sesame oil
2 teaspoons hoisin sauce
2 teaspoons tomato paste
2 teaspoons aksaie honey
1 tablespoon oil
3 cloves minced garlic
1 tablespoon hot water
Cut the pork into long strips about 3 inches thick. If there is to much fat you can trim away some but make sure you leave some, it will give you more good flavor. Combine the rest of the ingredients in a bowl to make the BBQ sauce. Reserve about 2 tablespoons and pour the rest into a large zip top bag along with the pork. Make sure the pork is coated with the sauce, squeeze the air out of the bag, and seal it. Marinate in the refrigerator overnight. Store the reserved sauce for later as well.
Preheat your oven to the highest setting (at least 250 C).Then line a sheet pan with foil and place a metal rack on top.
Using the metal rack keeps the pork off of the pan and allows it to roast more evenly. Place the pork on the racks, leaving as much space as possible between pieces, and put the pan in the upper portion of the oven. Pour the rest of the marinade from the bag into a bowl for basting.
After 25 minutes or so, flip the pork and baste with some of the marinating liquid. If needed, add a half cup of water to the bottom of the sheet pan to prevent burning or smoking from the drippings. If you have a leaner cut of meat, you may want to add some water at the beginning of the roasting process, baste more often and/or lower the oven temperature to 220 C. After another 25-30 minutes, turn on the grill function to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet BBQ sauce can burn if left unattended. Take out of the oven and use a clean basting brush to brush the roasted pork with the last tablespoons of reserved BBQ sauce.