Bbq Pork Recipe

Prepare the pork

Trim any very large pieces of external fat from the pork shoulder, but leave some fat for flavor. Cut the pork into a single roast (about 1 kg) or into 3–4 long strips 2–3 cm thick if you prefer faster marination and more surface area for caramelization. Pat dry with paper towel.

Lightly score the surface of the pork strips (if using strips) across the grain every 1–1.5 cm to allow the marinade to penetrate.

Make the marinade

In a bowl, whisk together hoisin sauce, light soy sauce, honey, brown sugar, Shaoxing wine, oyster sauce, Chinese five-spice powder, minced garlic, grated ginger and sesame oil until smooth. Add the optional red food coloring if using and stir to incorporate. Add 30 ml water to thin slightly so the mixture coats the meat evenly.

Marinate the pork

Place the pork in a resealable plastic bag or a nonreactive container. Pour about two-thirds of the marinade over the pork, reserving roughly one-third for basting/glazing. Massage the marinade into the pork so all surfaces are coated. Remove as much air as possible and refrigerate. Marinate at least 4 hours, preferably 8–12 hours or overnight for best flavor. Turn the pork once or twice during marination so it marinates evenly.

Prepare glaze slurry

About 20 minutes before roasting, make a glaze slurry by mixing the cornstarch with 1 tbs cold water until smooth. Warm the reserved marinade in a small saucepan over low heat, bring to a simmer, then whisk in the cornstarch slurry and cook 1–2 minutes until slightly thickened. Remove from heat and set aside for basting. (If the reserved marinade was raw from contact with raw pork, be sure to simmer it to fully cook it.)

Preheat oven and prepare tray

Preheat the oven to 200°C (390°F). Line a rimmed baking tray with foil for easier cleanup and set a wire rack on the tray. Lightly brush the rack with neutral oil to prevent sticking.

Roast the pork

Remove the pork from the marinade and let excess drip off. Place the pork on the rack. Roast at 200°C for 20 minutes. After 20 minutes, baste the pork generously with the warmed glaze. Continue roasting for another 10–15 minutes, basting once more halfway through, until an instant-read thermometer inserted into the thickest part reads 70–75°C (160–165°F).

Caramelize under high heat

For classic char and a bit of charring on the edges, switch the oven to broil (or increase heat to highest if your oven doesn't have a broil setting) for 2–4 minutes, watching closely, until the surface is deeply colored and slightly charred in spots. Rotate the tray if needed to brown evenly. Remove when glazed and caramelized — do not leave unattended as sugars can burn quickly.

Rest and slice

Transfer the pork to a cutting board and let rest 8–10 minutes to reabsorb juices. Slice thinly across the grain into 5 mm–1 cm slices. Spoon any juices from the resting board back over the slices or warm the remaining glaze and toss slices lightly for extra shine.

Garnish and serve

Arrange slices over fried rice or steamed rice if serving as an extra. Sprinkle with sliced green onions and toasted sesame seeds. Serve remaining warmed glaze at the side for extra saucing.