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Chinese BBQ Pork

My interpretation of Phil's chinese BBQ pork recipe

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My interpretation of Phil's chinese BBQ pork recipe

Dylan Yolles | Sep 3, 2002 03:40 PM

Phil posted what I thought looked like a great recipe for Chinese BBQ pork - there was a lot of confusion as to exactly what the proprtions were intended to be, and Pat Hammond in particular emailed me asking about it. So here is MY interpretation of the recipe (this feels like a kabalistic endeavor) and perhaps Phil can correct me if I'm wrong - so the following is basically from Phil, with slight changes from me to turn it into a conventional recipe...

(Dylan aside: Personally, when I make this recipe I will do it with pork tenderloin, not the neck called for, but I have no doubt that neck is most authentic.)

Marinate strips of pork neck 1/2" wide by 2" thick for 24 or 48 hours in the marinade below:
 
4 tbsp soy sauce
4 tbsp Shao Hsing wine
4 tbsp sugar
1 tbsp minced garlic (ie., chop up lots of garlic and use one tablespoon of it)
1 tbsp red bean curd (Chinese cheese)
1 tbsp Hoisin sauce
1 tbsp black bean sauce
1/3 tbsp Chinese five-spice

[if this turns out not to be enough marinade presumably one could double the recipe]
 
Remove from marinade, but don't dry. Baste with equal amounts of honey or malt and boiling water. Hang the strips or place on racks above a roasting pan containing water in the oven at 350 degrees. Cook 45 minutes, basting several times. To create the crispy crust, baste once more and raise oven to 425 degress for 15 to 20 minutes.
 
Cool, slice and serve however you like. It's used in any number of Chinese dishes. Good hot or cold. Let me know how you go! Cheers, and thanks to all who responded.

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