Peking Style Roast Pork Recipe
Slow roasted pork smothered with BBQ sauce.
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Ingredients
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Pork and Marinade
Roasting and Basting
Peking-style BBQ Glaze
To Serve (Appetizer Portions)
Method
Pork and Marinade
- 1
Trim and score
Pat the pork shoulder dry with paper towels. If there is an excess fat cap, trim to about 1/4 inch thickness. Lightly score the fat in a crisscross pattern to allow marinade penetration and better rendering.
- 2
Season and marinate
Combine kosher salt, black pepper, five-spice powder, minced garlic, grated ginger, light soy sauce, Shaoxing wine, honey, and sesame oil in a bowl. Rub this marinade evenly all over the pork, making sure to work some into the scored cuts. Place pork in a resealable bag or covered dish and refrigerate for at least 4 hours, preferably overnight for best flavor penetration.
Roasting and Basting
- 3
Bring to room temperature
Remove the pork from the refrigerator 30–45 minutes before roasting so it comes closer to room temperature; this promotes even cooking.
- 4
Preheat oven and sear
Preheat oven to 300°F (150°C). Heat a heavy skillet or Dutch oven over medium-high heat with 2 tbsp vegetable oil. Sear the pork on all sides until golden brown (about 2–3 minutes per side) to develop color. Transfer pork to a roasting rack set over a shallow roasting pan. Optional: place bundled scallions and a little stock in the bottom of the pan to add aromatics and keep drippings from burning.
- 5
Slow roast
Add 1 cup chicken stock or water to the roasting pan (not on top of the pork). Roast in the preheated oven uncovered at 300°F (150°C) for 2 to 2.5 hours, or until the internal temperature reaches about 180–190°F (82–88°C) for tender, pull-apart texture. Baste the pork every 30–40 minutes with pan juices to keep it moist. If pan becomes dry, add a few tablespoons of stock.
Peking-style BBQ Glaze
- 6
Make the glaze
While the pork roasts (about 20–30 minutes before it finishes), combine hoisin sauce, ketchup, dark soy sauce, black or rice vinegar, brown sugar, minced garlic, sesame oil, and chili oil in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Simmer 5 minutes until glossy and slightly thickened. If glaze is too thick, thin with 1–2 tbsp water.
- 7
Glaze and finish
Increase oven temperature to 425°F (220°C) for the last 10–12 minutes. Brush a generous layer of the glaze over the pork and return to the oven. After 5–6 minutes, brush a second layer and continue roasting until glaze is caramelized and sticky (watch carefully to avoid burning). Remove pork and let rest for 10–15 minutes before slicing or pulling.
To Serve (Appetizer Portions)
- 8
Slice or pull
For appetizer portions, thinly slice the pork across the grain into bite-size pieces or pull into shreds with two forks, depending on texture. Toss lightly with any remaining glaze reserved (warm) to coat.
- 9
Assemble and garnish
Arrange portions on a serving platter or place small piles on steamed buns or slices of baguette. Top with julienned cucumber, cilantro leaves, and a sprinkle of toasted sesame seeds. Serve with lime wedges on the side for brightness.
- 10
Make-ahead and reheating
Cooked pork can be cooled, refrigerated in an airtight container up to 3 days, or frozen up to 2 months. Reheat gently in a 300°F (150°C) oven covered with foil, or warm in a skillet with a splash of stock and finish with glaze to recoat.