Chinese Barbecue Pork Recipes

Steps:

• 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.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• 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.
• 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.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat Oven To 350.
• Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
• Add meat to marinade making sure it is coated with marinade.
• Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
• Place meat on a wire rack over a baking pan along with marinade.
• Bake 45 minutes turning and basting frequently with marinade.
• Let meat rest for 15 minutes before slicing.

Steps:

• Trim any fat and membrane from pork and transfer pork to a large heavy-duty sealable plastic bag. In a bowl whisk together all remaining ingredients except honey and add to pork. Seal bag, pressing out excess air, and turn it to coat pork well. Chill pork, turning bag once or twice, at least 2 hours and up to 12.
• Prepare grill.
• Remove pork from marinade and reserve 2 tablespoons marinade. In a small bowl whisk together honey and reserved 2 tablespoons marinade. Grill pork on an oiled rack set 5 to 6 inches over glowing coals, turning it over every 2 minutes, 6 minutes total. Baste pork with honey mixture and cook pork, turning and basting it every 2 minutes, 10 minutes more. Discard any remaining honey mixture.
• Continue to cook pork, turning it every 2 minutes, until a thermometer diagonally inserted 2 inches into center of pork registers 155°F, about 6 minutes. Let pork stand 5 minutes before slicing on the diagonal.

Steps:

• In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
• Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
• Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
• Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
• Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

Steps:

• 1. In a large zippered plastic bag, combine the sugar, star anise, cinnamon, pepper, salt, wine, pineapple juice, soy sauces, and sesame oil. Seal the bag and shake to mix. Add the pork, seal and toss the bag back and forth to coat the pork slices. Refrigerate for at least 1 hour or, for best results, overnight.
• 2. Soak a handful of mesquite chips or cinnamon sticks in a bowl of water. Heat the grill.
• 3. While waiting for the grill to get hot, remove the pork from the refrigerator. Thread 4 to 5 pieces of pork onto each skewer. Repeat with the remaining pork. Transfer the remaining marinade to a bowl and set aside.
• 4. Rake the hot coals into a mound on one side of the grill. Spray the pork generously with vegetable oil and lay the skewers on the rack directly over the hot coals. Sear the meat for a minute or two. Baste with the marinade and turn the skewers over. Repeat once or twice, or until the outside is slightly charred. Baste with the marinade and move the skewers to the empty side of the grill.
• 5. Sprinkle the soaked mesquite or cinnamon sticks over the charcoal. Cover the grill and grill-smoke. Be sure to open the air vents in the top of the grill cover. Uncover the grill and baste the meat every 3 minutes, until the pork is cooked through, 11 to 12 minutes in all.
• 6. Cool for 5 minutes before removing the pork from the skewers. Slice into thin bite-sized pieces and serve.

Steps:

• 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).
• Combine the marinade ingredients in a large mixing bowl and mix thoroughly.
• Dip each piece of pork into the marinade to coat well.
• Cover and refrigerate for 4 hours or overnight.
• 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.
• During the last 10 minutes, baste with the marinade.
• Tip: Barbecued pork has the best flavor when cooked over charcoal, but it can also be cooked in the oven.
• Line a roasting pan with foil and add some water to prevent smoking.
• Put the pan on the lower rack.
• Place the pork on the upper rack, 3 inches from the heat source.
• Broil pork pieces 2 minutes on each side.
• Brush with marinade; reduce heat to 350°F and roast for 30 minutes.
• Divide leftover pork into 4-ounce packages and freeze.

Steps:

• Trim any fat from tenderloins;tuck ends under and tie ech tenderloin with kitchen string.
• Place in a shallow glass dish.
• Whisk together Marinade and pour over tenderloin,turning to coat.
• cover and refridgerate for at least 2 hrs or up to 24 hours, turning occasionally.
• Let stand for 30 minutes at room temperature before cooking.
• Place meat on rack in roasting pan reserving marinade.
• pour 1 cup water in pan.
• bake,basting generously 4 times in 375f oven fot 35-45 minutes or until meat themometer inserted at 20-degree angle registers 160Fand meat still has a HINT of pink.
• Remove to cutting board and tent with foil.
• Let stand for 10 minutes.
• remove string, slice pork diagonally into thin slices.
• note Variations:This can also be cooked on the BbQ.
• Thai BBQ POrk: substitute fish sauce for soy sauce,and lime juice for for sherry.
• increase gingerroot to 1 tbsp and 1 tbsp chopped fresh coriander for five spice powder.
• Time does not include standing time.

Steps:

• Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
• Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
• Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
• Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
• Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

Steps:

• Combine all ingredients (except the pork) in a bowl large enough for the pork and set aside.
• Trim pork to remove visible fat.
• Slice into thin (1/8") slices.
• Add pork to sauce and stir to cover meat.
• Marinate at least 1 hour, but can sit in fridge overnight.
• Place pork with its marinade in an ovenproof dish.
• Bake at 375 for 45 minutes to 1 hour.
• Tip: sauce is very good. Consider making extra and serve with rice.

Steps:

• Cut pork into strips, 1/2 to 3/4 inch thick.
• Combine garlic, sugar, salt, sherry, soy sauce, honey, five-spice, and food coloring.
• Pour over meat and marinate for at least 1 hour.
• Remove meat from marinade and roast in a 325' oven for 1-1/2 hours basting frequently with the marinade and drippings.