In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home — even without a fancy ceramic grill.
Ingredients
- soy sauce: 0.66667 cup
- honey: 0.5 cup
- Chinese rice wine (or sake or dry sherry): 0.5 cup
- hoisin sauce: 0.33333 cup
- ketchup: 0.33333 cup
- brown sugar: 0.33333 cup
- garlic: 4 clove (crushed)
- Chinese five-spice powder: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- cayenne pepper: 0.25 tsp
- pink curing salt: 0.125 tsp (optional)
- boneless pork butt (shoulder): 1 piece (3 pound)
- red food coloring: 1 tsp (or as desired, optional)
- kosher salt: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
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Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
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Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
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Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
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Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
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Transfer pork sections to grate over indirect heat on the prepared grill. Cover and cook for about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
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Place leftover marinade in a saucepan; bring to a boil; let simmer for 1 minute. Remove from heat. Now you can use it to brush over the cooked pork.