Curious about all that glorious barbecue pork hanging in the window of your favourite Chinese restaurant? Now you can make your own, too!
- 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
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
- 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.
- 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.
- Preheat oven to 230C (450 F) degrees.
- 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.
- 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.
- 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.
- Let pork rest for 15 minutes before slicing.