I was inspired to make Chinese Pork BBQ after my trip to China Town in San Francisco, CA. This dish is not complicated at all, however you will need the time and patience to make this dish. Don’t worry, this dish will be worth the time and patience. Pork turned out tender and juicy!

Ingredients:

2 lbs Pork Butt or Shoulder

2 cubes fermented Red Bean Curd

3 tsp fermented Red Bean Curd juice

1 tbs Soy Sauce

1 tbs Hoisin Sauce

1 tbs Dark Soy Sauce

1 tbs Honey + 3 tbs for glazing

1 tbs Shaoxing Wine or Chinese Cooking Wine (Use Sherry wine as a substitute)

Optional: 1 tsp sesame oil

3 garlic cloves minced

3 tbs white sugar

1/4 tsp white pepper

1 tsp five spice powder

2 tsp of red chili flakes (optional)

1/2- 1 cup of water (depending on the size of your baking tray)

Instructions:

1. Trim pork into thin strips. Mine was about 2″ in width.
2. Mash the bean curd with the juice in a bowl.
3. Add soy sauce, dark soy sauce, hoisin sauce, 1 tbs of honey, Shaoxing wine, sesame oil (optional), red chili flakes (optional), garlic, white sugar, white pepper, and 5 spice powder.
4. Place meat in a zip lock bag and pour the marinade on the meat.
5. Seal bag, removing the air, and massage the marinade on the meat.
6. Let the meat marinade for at least 24 hours.
7. When you are ready to roast the pork, take the pork out and let it sit on the counter for 30 minutes.
8. Preheat your oven to 375 degrees
9. Cover your baking tray with foil, place a roasting rack on the tray, and place the pork on the roasting rack.
10. Add water to the bottom of the baking tray. Make sure the water is not touching the meat. We want to add the water to the tray so the drippings will not burn in the oven. Once ready, pop the meat in the oven and let it roast for 15 minutes.
11. Place the rest of the marinade in the pot and bring to a boil. Discard any impurities/scum.
12. In a bowl, mix the “cooked” marinade with honey. Mine came out to about 3 tbs of marinade. You want equal parts marinade to honey.
13. After 15 minutes has past, glaze the pork with the marinade. Do not use up the marinade because we will be glazing our pork every 10 minutes until the internal temperature reaches 160 degrees. Add water to the bottom of the baking tray as needed. It took me about an hour to roast this pork.
14. Optional- let your pork broil for a few minutes until you get some charring on the top.
15. Let the pork rest for 10 minutes and slice into thin pieces.