• 45minutes
  • 386calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
MineralsCopper, Natrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 lbs pork (use shoulder, boneless pork roast or tenderloin)

  2. 1 1/4 teaspoons salt

  3. 1 teaspoon five-spice powder

  4. 3 tablespoons hoisin sauce or 3 tablespoons Chinese barbecue sauce

  5. 3 tablespoons soy sauce

  6. 2 tablespoons dry sherry

  7. 1 tablespoon honey

  8. 1 tablespoon vegetable oil

  9. 3 garlic cloves , finely minced

Instructions Jump to Ingredients ↑

  1. Trim fat off pork and cut meat into pieces about the size of pork chops, 3/4 inch thick. (If using pork tenderloin, cut in half lengthwise).

  2. Combine the marinade ingredients in a large mixing bowl and mix thoroughly.

  3. Dip each piece of pork into the marinade to coat well.

  4. Cover and refrigerate for 4 hours or overnight.

  5. Place pork pieces on a barbecue grill over medium heat and barbecue for about 30 minutes or until fully cooked, turning once or twice while cooking.

  6. During the last 10 minutes, baste with the marinade.

  7. Tip: Barbecued pork has the best flavor when cooked over charcoal, but it can also be cooked in the oven.

  8. Line a roasting pan with foil and add some water to prevent smoking.

  9. Put the pan on the lower rack.

  10. Place the pork on the upper rack, 3 inches from the heat source.

  11. Broil pork pieces 2 minutes on each side.

  12. Brush with marinade; reduce heat to 350°F and roast for 30 minutes.

  13. Divide leftover pork into 4-ounce packages and freeze.


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