BBQ Pork

This dish features a sweet and savory flavor profile with a rich, caramelized crust. The pork signature sweetness is curated by the honey and the umami of soy and hoisin sauces. The result is a deliciously sweet, slightly spicy, and deeply savory BBQ pork with a distinctive aromatic quality.

Ingredients

1. Boneless pork shoulder/pork butt (with some fat, cut into 5-7.5 cm thick strips or chunks), 1.4 kg

2. Granulated white sugar, 50 g

3. Salt

4. Five spice powder, ½ teaspoon

5. White pepper, ¼ teaspoon

6. Sesame oil, ½ teaspoon

7. Shaoxing rice wine, 1 tablespoon

8. Soy sauce, 1 tablespoon

9. Hoisin sauce, 1 tablespoon

10. Molasses, 2 teaspoons

11. Garlic, 3 cloves, finely minced

12. Maltose or honey, 2 tablespoons

Method

1. Cut the pork into 5-7.5 cm thick strips or chunks. Do not trim the fat.

2. In a bowl, mix the sugar, salt, five spice powder, white pepper, sesame oil, rice wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic to make the marinade.

3. Reserve 2 tablespoons of the marinade. Rub the remaining marinade over the pork. Cover and refrigerate overnight or for at least 8 hours. Store the reserved marinade in the fridge.

4. Preheat the oven to 245°C (475°F) with a rack in the upper third. Line a sheet pan with foil and place a metal rack on top. Add 360 ml (1.5 cups) water to the pan to catch drippings.

5. Place the pork on the rack, spaced apart. Roast for 25 minutes at 475°F (245°C), then reduce the temperature to 190°C (375°F) and roast for an additional 25 minutes. Flip the pork halfway through and add more water if the pan is dry.

6. Mix the reserved marinade with maltose or honey and 1 tablespoon hot water. Baste the pork with this sauce, flip, and baste the other side. Roast for a final 10 minutes.

7. If needed, use the broiler for a few minutes to caramelize the pork further, watching carefully to prevent burning. Check that the internal temperature reaches at least 71°C (160°F).

8. Remove from the oven, baste with the remaining reserved sauce, and let the pork rest for 10 minutes before slicing.

Serving Recommendations:

This dish is best served over steamed white rice.