Cantonese Barbecued Pork

SUBMITTED BY: SHERRY_G

"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."

PREP TIME	6 Min
COOK TIME	1 Hr
READY IN	1 Hr 6 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (9)

DIRECTIONS

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.

Note

Hoisin sauce , also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

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REVIEWS

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Reviewed on Sep. 1, 2006 by VORCHA

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.

5 users found this review helpful

Reviewed on Jul. 14, 2003 by TOBYSGIRL

*almost* what i was looking for. maybe it had too much hoisin... i don't know. i wanted less sweet (it really wasn't overly sweet to other people) and more savory. i used to eat vietnamese sandwiches from this excellent cafe in houston -- and they used this kind of meat. i used french rolls, cucumber, cilantro, carrot slivers & slivered jalapenos to make my sandwiches. overall this was a huge time consumer to make, using my oven to cook little batches at a time. i don't know if i'm going to make this again any time soon, but i will more than likely make it again, with tiny alterations.

3 users found this review helpful

Reviewed on Nov. 19, 2003 by Mrs_Mike

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.

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 159

Total Fat: 7g
Cholesterol: 45mg
Sodium: 458mg
Total Carbs: 10.3g
Dietary Fiber: 0.4g
Protein: 13.1g

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