Go Back Email Link
–+ servings
Chinese Barbecued Pork

Chinese Barbecued Pork

Glenn Emerson
Roasted pork is a delicious main entree and is great in Pork Friend Rice or Yangzhou (Young Chow) Fried Rice. In fact, this roasted pork really makes the difference in pork fried rice.
This dish is simple to make, but you do need some Chinese sauces and spices to make the marinade. You can roast the pork by hanging from an oven rack (which works for large batches), in a countertop toaster-broiler (for small batches), or on actual barbecue. In this recipe, I'll share all three methods.
There are many ways to mix the marinade. My marinade is based on trial and error, working from recipes offered by Irene Kuo and Grace Young.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Marinate Time 12 hours
Total Time 12 hours 30 minutes
Course Main Course
Cuisine Cantonese cuisine, Chinese Home Cooking
Servings 2
Calories 366 kcal

Equipment

  • 1 mixing bowl
  • 1 sharp kitchen knife
  • 1 charcoal barbecue (or countertop toaster-broiler oven)
  • 1 digital cooking thermometer (optional, but recommended)

Ingredients
 
 

  • 1 lb pork tenderloin trimmed and sliced (substitute pork butt)

Marinade:

Instructions
 

Preparation

  • Peel and mince the garlic.
    Mince the garlic
  • Trim away any fat on the pork and rinse the pork. Slice the pork along the grain, about ⅜ inch (9-10 mm) thick.
    Slice the pork with the grain, about three-eighths of an inch thick (9 to 10 mm)

Mix the marinade:

  • Add the garlic and dry ingredients to the mixing bowl.
    1 clove garlic, 1½ tsps brown sugar, ¼ tsp five-spice powder
    Chinese five spice powder
  • Add the ground bean paste.
    1 tbsp ground bean paste
    Ground bean sauce
  • Add the hoisin sauce.
    1 tbsp hoisin sauce
    Hoisin sauce
  • Add the honey. (See note about honey glazing below.)
    1½ tsps honey
  • Add the liquid ingredients and stir thoroughly to combine, until the dry ingredients are dissolved.
    1½ tbsp light soy sauce , 1 tbsp dark soy sauce, ½ tbsp Shaoxing cooking wine , 1 tbsp orange or pineapple juice
  • Add the pork to the marinade and stir thoroughly to coat. Cover the bowl and place in the refrigerator overnight to marinade.
    1 lb pork tenderloin
    Stir the pork slices in the marinade for even coverage.

Barbecue method:

  • NOTE: These steps use a kettle-style grill with domed lid to create a convection oven affect, or indirect cooking technique. (See notes below.) If you do not have a grill that allows you to bank the coals to one side and place the meat away from the heat, use the toaster-broiler or traditional oven methods.
  • Prepare your grill by cleaning the surface. Use charcoal briquettes for even and consistent heating. The amount of coals depends on the size of your grill, but for a typical Weber grill like the one shown, I use about ⅓ of the volume of a chimney starter. When the coals are ignited, pour them into a bank on one side of the grill.
    Bank the coals to one side. This is not grilling, it's barbecue, using low, indirect heat.
  • Place the sliced pork on the grill, away from the coals. Pour a small amount of marinade onto each slice.
    Place the pork on the grill with some marinade on the surface.
  • Place the domed lid over the grill, and set a timer for 7 minutes.
    The dome shaped lid of the kettle grill serves as a convection oven.
  • When most of the marinade is dried from the top, turn the pork slices. Replace the lid and set your timer for 7 minutes.
    Watch the pork, turn for even cooking.
  • Check the temperature by inserting a thermometer into the meat longitudinally. That is, do not push the temperature probe through the meat and into the heating area. If the temperature has reached 160°F (71°C), remove the slice. Check each slice. If any are still below desired temperature, leave them on the grill for a minute or two longer and check again.
    Cook the barbecued pork to an internal temperature of 160 F
  • Place the barbecued pork on a clean plate, and let the meat rest for about five minutes.

Toaster-broiler oven method:

  • Line the broiler tray with aluminum foil.
  • Place the meat slices on the tray, pour a small amount of marinade on each, and place the tray in the toaster oven. Set the controls for broil, and the time for 15 minutes. If it's not yet ready to turn, put it back in for 5 to 10 minutes.
    Place the pork, with some marinade, on the foil covered broiler tray.
  • Check the meat to see if it's ready to turn. It should be slightly darkened, just beginning to char, on the top side.
    Note the difference between the slices in this picture: the slice to the rear is done on the top side, and the piece in the front has already been turned. Place the tray back in the toaster oven and set the timer for 15 minutes.
    Cook on one side in the broiler until the top is nicely browned, like the piece in the rear, then turn over.
  • When the meat is cooked to satisfaction, remove the tray from the oven and allow the meat to rest for about 5 minutes.
    Chinese barbecued pork, roasted in a toaster / broiler oven

Oven broiler method:

  • Remove the top oven rack: we'll use this to hang the slices. Place the other oven rack on the second or third level (allowing enough room for the pork slices to hang).
  • Hang the pork slices from the oven rack, and brush with the marinade.
    Note: you can twist metal paper clips into hooks for this purpose.
    Hang the slabs of pork by one end.
  • Add about ¼ inch (7 mm) of water to a roasting pan, and place it on the lower oven rack.
  • When the broiler is heated, place the rack with the hanging pork slices into the top position.
  • Check the pork after 2 to 3 minutes, when it is beginning to char, check the temperature of the meat. When it reaches 160°F (71℃), remove the rack, and set the pork slices on a plate to rest for 5 minutes.

Finishing

  • Serve the slices, or, if you are going to use the pork for fried rice, dice it into cubes.
    Chinese Barbecued Pork diced for use in Pork Fried Rice

Notes

Barbecuing

  • Barbecuing is not grilling. Grilling uses intense direct heat to sear the surface of the meat, and is best used with beef steaks and similar cuts of meat to preserve the juices inside. Barbecuing uses low, indirect heat at or below 200°F (93°C) to slowly cook the meat.
  • The sliced pork will not take long to barbecue, about 15 to 20 minutes, because it is lean tenderloin and thinly sliced. Tough cuts of meat, such as ribs and brisket, take much longer for the heat to break down the tough fibers and make them tender. When barbecuing tough cuts, a moisturizing basting (or "mop") is used to keep the meat from drying out. When barbecuing the thin pieces of tenderloin, pour a small amount of marinade on top of each piece.
  • Be sure to bank the coals to one side, and use a small amount of coals. You should be able to hold your hand about 1 inch above the grill over the coals for about five seconds. (Do not touch the metal grill.) If the heat is too hot, let the coals burn down a bit before adding the meat.
  • Leave the domed lid in place, except when checking the meat. If the temperature is correct, you can turn the pork slices after 7 to 10 minutes.
  • You may need to move the meat on the grill surface for even heating.
  • Carefully check the internal temperature. The meat should be heated to about 160°F (71°C) at the center.

Honey glazing option

  • Some variants of roast or barbecue pork use the honey to coat both sides of the meat before placing in the broiler or on the barbecue. This creates a nice, sweet crust on the meat, similar to glazing ham with brown sugar.

Nutrition

Calories: 366kcalCarbohydrates: 24gProtein: 51gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 148mgSodium: 1485mgPotassium: 999mgFiber: 1gSugar: 17gVitamin A: 27IUVitamin C: 5mgCalcium: 31mgIron: 3mg
Keyword five-spice powder, garlic, ground bean paste, hoisin sauce, honey, 猪屁股, pork tenderloin, soy sauce, dark, soy sauce, light, sugar, brown
Tried this recipe?Let us know how it was!