B.b.q. Pork Recipe

Prepare pork and marinade

Trim excess fat from the pork shoulder and cut into 1-inch bite-sized pieces. Place the pork in a medium bowl.

In a separate bowl, combine hoisin sauce, ketchup, brown sugar, soy sauce, rice wine, sesame oil, grated ginger, minced garlic, five-spice powder, and chili garlic sauce (if using). Whisk until smooth.

Pour about 3/4 of the marinade over the pork (reserve the rest for basting and glaze). Mix well so each piece is coated. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for deeper flavor.

Make coating and prepare oil

About 30 minutes before cooking, remove the marinated pork from the refrigerator to come toward room temperature. In a shallow bowl, whisk together cornstarch, all-purpose flour, baking powder, salt, and black pepper. Place the beaten egg in a second shallow bowl.

Heat vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C) or a small piece of batter sizzles and turns golden in 30–45 seconds. Use enough oil for shallow frying (about 1-inch depth) or more for deeper frying.

Working in batches to avoid overcrowding, drain excess marinade from the pork pieces, then dip each piece into the beaten egg, shaking off excess, then dredge in the cornstarch/flour mixture, pressing lightly so the coating adheres.

Carefully place coated pork pieces into the hot oil and fry, turning as needed, until golden brown and cooked through, about 4–6 minutes per batch depending on piece size. Internal temperature should reach 145–160°F (63–71°C) for tender pork shoulder pieces. Remove with a slotted spoon and drain on a wire rack or paper towels.

Prepare glaze

While frying the final batch, combine reserved marinade with brown sugar, honey, soy sauce, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Mix the cornstarch slurry (0.5 tsp cornstarch with a little cold water) and whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened into a glossy glaze. Taste and adjust balance with a small dash of rice wine or extra honey if desired.

When glaze is ready, return the drained fried pork to a large bowl or toss gently in a skillet over low heat and spoon the glaze over the pieces, tossing to coat evenly so each piece is glossy. Use all glaze for an even coating; reserve a little for serving if desired.

Transfer glazed B.B.Q. Pork to a warm platter. Sprinkle toasted sesame seeds and sliced green onions over the top.

Serve immediately with lime wedges and optional pickled cucumber or radish on the side to cut the richness. Good served as a hot appetizer portion for 4–6 people.