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Chinese BBQ Pork

The other day, Scott and I were chatting in the store about all of the spices, and specifically the blends. There are two in particular that he thinks are exceptional, the Taco Seasoning and the Five Spice. I am inclined to agree with him.

This recipe takes me back at least 20 years, when I spent a year living in Hong Kong. You could find this barbecued pork at many different restaurants. This is where I learned to love Bok Choy, too. 


1 1/2 tbsp brown sugar
1/4 cup honey
1/4 cup hoisin sauce
3 tbsp soy sauce or Tamari
1 tsp Five spice powder
1 tbsp canola oil
1.5kg pork shoulder
2 tbsp Extra Honey



1. Cut pork in half to make two long strips. 
2. Mix brown sugar, honey, hoisin sauce, soy sauce/Tamari, Five spice powder
and canola oil in a bowl.
3. Place the pork in bowl, cover and marinade for 24 hours.
4. Preheat oven to 325 F.
5. Line a tray with foil and place a rack on top (recommended but not critical).
6. Remove pork from the marinade and save the remaining marinade. Place pork on rack and roast for 30 minutes.
7. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
8. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
9. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. 
10. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork.
11. Allow to rest for 10 minutes before slicing.

Serve with rice and steamed greens. Enjoy!


Source: RecipeTinEats



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