Chinese Barbecue Recipe

Prepare the pork

Trim excess fat from the pork shoulder, then cut into 1–1.5 inch wide strips about 4–5 inches long so they will cook and take on marinade evenly. Pat the pieces dry with paper towels.

Make the marinade

In a medium bowl, whisk together hoisin sauce, light soy sauce, Shaoxing wine, 3 tablespoons honey, brown sugar, Chinese five-spice powder, minced garlic, grated ginger, sesame oil, red food coloring (if using), and vegetable oil until smooth and sugar dissolves.

Marinate the pork

Place the pork strips in a resealable plastic bag or nonreactive container. Pour the marinade over the pork, ensuring all pieces are coated. Seal and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to develop deep flavor. Turn the bag or stir every few hours to recoat pieces.

Bring to room temperature

About 30–45 minutes before cooking, remove the marinated pork from the refrigerator and let it sit at room temperature while preheating your oven or grill. Retain the leftover marinade for basting (see safety note below).

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack to prevent sticking. Alternatively, preheat a charcoal or gas grill to medium-high with indirect heat available.

Roast the pork (oven method)

Arrange the marinated pork strips on the rack in a single layer, reserving the marinade. Roast for 10 minutes, then flip the pieces, baste with reserved marinade boiled for safety (see note), and roast another 6–8 minutes.

Glaze and finish

Mix 2 tablespoons honey, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil in a small bowl. Brush the glaze onto the pork, then broil on high for 2–3 minutes until edges caramelize and char spots appear (watch closely). Flip, brush the other side with glaze, and broil 1–2 minutes more. Internal temperature should reach 145–150°F (63–66°C) for tender slices; carryover will bring it up slightly.

Grill alternative

If using a grill, sear the pork over direct medium-high heat 1–2 minutes per side to develop color, then move to indirect heat to finish cooking. Baste with boiled reserved marinade (or the glaze) and finish with a quick direct sear for charred edges. Total cook time will be similar: ~18–22 minutes depending on thickness.

Rest

Transfer cooked pork to a cutting board and rest for 5–10 minutes to let juices redistribute. This helps keep slices moist.

Slice and serve

Slice the rested pork thinly across the grain into 1/4-inch slices. Arrange on a platter, brush lightly with any remaining warm glaze, and sprinkle with toasted sesame seeds and sliced scallions if using. Serve with steamed rice or bao buns.

Safety note about reserved marinade

Because the reserved marinade contacted raw pork, bring it to a full rolling boil for at least 1 minute before using it to baste or as a sauce. Alternatively use the separate glaze made above for basting during the final sear to avoid cross-contamination.

Prepare steamed rice or warm bao buns while the pork rests. Toast sesame seeds in a small dry skillet over medium heat 1–2 minutes until fragrant, stirring constantly to avoid burning. Thinly slice scallions on the bias. Garnish the plated pork with scallions and sesame seeds and serve immediately.