Bbq Pork Slices Recipe

Prepare pork

Trim excess fat from the pork shoulder and slice across the grain into thin slices about 1/8–1/4 inch thick. If slightly frozen it’s easier to slice thinly.

Make marinade

In a medium bowl combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger, Chinese five-spice, red chili flakes, kosher salt, and black pepper. Stir until sugar dissolves and the mixture is homogeneous.

Marinate pork

Add the pork slices to the marinade and toss to coat thoroughly so every piece is well covered. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for deeper flavor. Stir or turn the pork once during marinating to ensure even flavor.

About 15 minutes before cooking, whisk together hoisin sauce, honey, soy sauce, and water in a small bowl to make the basting glaze. Keep near the grill or pan for regular brushing.

Preheat

Preheat a grill or heavy skillet (cast iron) to medium-high heat. If using a grill, oil the grates lightly to prevent sticking.

Cook pork (first side)

Remove pork from the marinade, letting excess drip off (reserve marinade for a finishing step but do not use raw marinade as a glaze unless boiled). Arrange slices in a single layer on the hot grill or skillet without crowding. Cook for 2–3 minutes without moving to develop a good sear and slight char.

Baste and flip

Flip slices and immediately brush the cooked side with the prepared basting glaze. Cook the second side for another 1.5–2 minutes until pork is cooked through (internal temperature ~145°F/63°C) and glaze becomes sticky. Continue flipping and basting once more if slices are thicker, about 30–60 seconds per additional side, until desired caramelization is achieved.

Optional finish with reserved marinade

If you reserved marinade, bring it to a rolling boil in a small saucepan for at least 1 minute to kill any raw juices, then simmer 2–3 minutes until slightly thickened. Brush this boiled marinade on the pork in the final 30 seconds of cooking for extra flavor.

Transfer cooked pork slices to a serving platter. Sprinkle with thinly sliced green onions and toasted sesame seeds. Serve with lime wedges on the side for squeezing over the pork if desired.

Serve the BBQ pork slices over steamed rice or inside small buns. Offer pickled or fresh cucumber on the side to cut richness. Leftovers refrigerate in an airtight container up to 3 days; reheat gently to preserve glaze.