• Chinese barbecue pork (One World Kitchen )Source: One World Kitchen

Curious about all that glorious barbecue pork hanging in the window of your favourite Chinese restaurant? Now you can make your own, too! 






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  • 500 g pork butt, roughly 2 inches thick 
  • 2 tbsp sugar
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp Shaoxing wine
  • 2 tbsp hoisin sauce
  • 2 tbsp fermented red bean curd
  • 2 tbsp minced garlic
  • 1 tsp Chinese five-spice powder
  • 1 tsp salt
  • ¼ tsp white pepper
  • 1 tbsp sesame oil
  • ¼ cup honey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: Overnight

  1. 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.

  3. 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.

  5. Preheat oven to 230C (450 F) degrees.

  7. 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.

  9. Remove pan from oven and baste pork on all sides with honey. Place pork back in the oven and cook a further 12-15 minutes.

  11. 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 71C (160 F). Remove pork from pan.

  13. Let pork rest for 15 minutes before slicing.