Barbecue Pork

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 3-4 servings


 

Ingredients

  • 1 lb (450 g) pork butt, roughly 2 inches thick
  • 2 tablespoons (30 ml) sugar
  • 2 tablespoons (30 ml) light soy sauce
  • 1 tablespoon (15 ml) dark soy sauce
  • 2 tablespoons (30 ml) Shaoxing wine
  • 2 tablespoons (30 ml) fermented red bean curd
  • 2 tablespoons (30 ml) minced garlic
  • 1 teaspoon (5 ml) Chinese five-spice powder
  • 1 teaspoon (5 ml) salt
  • ¼ teaspoon (1 ml) white pepper
  • 1 tablespoon (15 ml) sesame oil
  • ¼ cup (60 ml) honey

 


 

Method

Place pork in a glass dish and pour sugar over the top

Using your fingers, rub the sugar into the flesh of the pork

Let pork sit 10 minutes

Meanwhile, in a large mixing bowl, whisk together light and dark soy sauce, Shaoxing wine, hoisin sauce, red bean curd, garlic, five-spice powder, salt, white pepper, and sesame oil

Pour marinade over the pork, and ensure that it is properly coated

Refrigerate and marinate overnight

Preheat oven to 450 F degrees

Place a grill rack into a roasting pan and add 1 inch of water to the bottom

Remove pork from marinade and place on grill rack

Place roasting pan in the oven and cook for 40 minutes

Remove pan from oven and baste pork on all sides with honey

Place the pork back in the oven and cook a further 12-15 minutes

Once the pork is slightly charred and firm, remove pan from the oven. Check with a thermometer to ensure the internal temperature of the pork is 160 F (71 C)

Remove pork from pan

Let pork rest for 15 minutes before slicing