Chinese BBQ Pork

Posted on by
  • 1 1/2 tbsp brown sugar
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 2 tbsp light soy sauce
  • 1 tbsp soy sauce
  • 1 tsp five spice powder
  • 1 tbsp oil (vegetable or canola)
  • 2 tbsp Extra Honey
  • 1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder

  1. Mix Marinade ingredients in a bowl.

  2. Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).

  3. Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours (3 hours is the bare minimum).

To Roast:

  1. Preheat oven to 160C/320F.

  2. Line a tray with foil and place a rack on top (recommended but not critical).

  3. Remove pork from the marinade, save Marinade. Place pork on rack.

  4. Roast for 30 minutes.

  5. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

  6. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

  7. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

  8. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.