This recipe from Joshua Weissman can be followed along with his video by clicking the image above!
Description
If you've ever tried HK/Canton style BBQ and wish you could recreate the magic at home, look no further!
Ingredients
Meat:
3 pounds (1300g) boneless pork shoulder
3 tablespoons (37g) brown sugar
1.5 teaspoon (3g) Chinese five spice
2 tablespoons (30g) shaoxing rice wine or sherry
1 tablespoon (14g) dark soy sauce (reg is fine)
2 tablespoon (38g) hoisin sauce
1 tablespoon 14g red bean curd or fermented black bean curd
1 teaspoon (6g) sesame oil
2 teaspoons (10g) fine sea salt
*optional but necessary for color - Slightly over 1/8 tsp of red food coloring
BBQ Glaze:
3 tablespoons (44ml) marinade
3 tablespoons (44ml) honey
Directions
Marinade
Toss all the ingredients in a sauce pot.
Warm up on low heat, occasionally stirring.
Let cool it cool and set aside until meat is cooked.
Pork
Cut pork into flat pieces 2 in thick or 5-6 cm.
Set aside 3 tbsp 44 mm of marinade in container for roasting day. Marinade meat overnight.
On roasting day, preheat oven to 425 F. To the marinade, add 3 tbsp or 44 ml of honey. Set up a baking sheet with foil wrapped on the bottom with a little water to prevent fully scorching the drippings with a rack on top.
Place pork on top of rack and cook in the oven for 20 minutes on side. Flip another for 20 minutes while basting, and then flip/baste while roasting for five more minutes with a total of three basting sessions.
Take out of the oven and rest for 10 minutes. Slice and serve as needed.
