Chinese BBQ Pork Recipe: Cooking at Home
When I was a kid, my mom used to go to Oakland Chinatown every other Sunday and very early in the morning. She’d bring home this delicacy of Chinese BBQ Pork. Caramelized, slightly sweet meat. Very delicious, it never lasted long between my brother and I. In another pink box, there would be BBQ Pork Bao Buns waiting for us. These were great memories.
When my family lived in Hawaii, you can pick up some BBQ Pork at the local grocery store anytime. I always found it a treat because the best part was the bits with the fatty parts in it which was on every single piece. I never really indulged in it because… you know, I moment on the lips, I lifetime on the hips. Fast forward to the present, living in Southern California and being at home because of COVID, I’ve been FaceTiming with my mom a lot to refine some recipes. BBQ Pork was one of them. I wanted to make the BBQ Pork that I remembered from my childhood.
The ingredients are easy to find at your local grocery store. I ended up having all the ingredients to make Chinese Five Spice Powder, ground it all up and throw it in the recipe. I’ve made this recipe a few times and it turns out perfect every single time. I also take it a step further and will share with you how to make the perfect BBQ Pork Bao Buns.. Yum!!!!
Chinese BBQ Pork
Ingredients
- 2.5-3 lb boneless pork ribs, tenderloin, shoulder or collar neck
- 1 1/2 T brown sugar
- 1/4 c honey + 2T for basting
- 1/4 c hoisin sauce
- 2 T soy sauce
- 1 tsp Chinese Five Spice Powder
- 1 T oil (olive, vegetable or canola)
- 2 tsp red food coloring (optional)
Instructions
To Marinade:
- Mix marinade ingredients in a bowl, reserving 2 T of honey to use on step 5 of roast.
- Place pork and marinade in ziplock baggie to marinate for at least 3 hours in refrigerator. 24-48 hour marinade is best. Be sure to slice pork in thick horizontal strips.
To Roast:
- Preheat oven to 320F.
- Line baking sheet with foil and place rack on top (rack is optional).
- Place marinaded pork on rack. Save marinade.
- Roast pork for 30 minutes.
- Pour reserved marinade in a saucepan and add in 2T honey. Stir and bring to simmer over medium to medium-high heat for about 2 minutes until syrupy. Remove from heat.
- Remove pork from oven. Baste all over with marinade, flip, baste second side and roast for 30 minutes.
- Remove from oven. Baste all over with marinade, flip, baste second side and roast for 20 minutes. If it is charring, cover with foil.
- Remove from oven. Baste all over with marinade, flip, baste second side and roast for 10 minutes until caramelized and sticky. Internal temperature should be 155-160 degrees. Rest for 10 minutes before slicing.
- Serve with steamed rice and veggies or prepare for BBQ Pork Bao Buns.
Jennifer Brotchie Photography is a portrait and family photographer located in Redlands specializing in family photography, maternity photography and studio portraits for the busy modern family. Based in the Inland Empire, serving Redlands, Riverside, Corona, Ontario, Fontana, Highlands, Loma Linda, Moreno Valley, Grand Terrace, Colton, Eastvale, San Bernadino, Norco, Beaumont, Banning, Yucaipa, Calimesa. Specializing in Studio Portraiture for your family, kids, teens, babies and maternity in addition to outdoor photoshoots and indoor lifestyle photo shoots. We know your busy, so we make it simple, easy, quick and stress free! Need more info? Please INQUIRE WITH JENNIFER. Still not sure? Check out what her clients are saying HERE and HERE Jennifer Brotchie Photography also loves to cook, bake and garden and went crazy trying out new recipes and her victory garden during Covid-19.
