In addition to its impressive highgloss appearance and savory taste this Chinese barbeque pork is quite easy to make at home even without a fancy ceramic grill
Prep Time
3 hrs
Dificult
Medium
Servings
5 hrs 10 mins
Ingredients
Instructions
Place soy sauce
honey
rice wine
hoisin sauce
ketchup
brown sugar
garlic
five-spice powder
black pepper
cayenne pepper
and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long
thick pieces of pork.
Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
Preheat grill for medium heat
275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
Transfer pork sections to grate over indirect heat on the prepared grill. Cover and cook for about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C)
about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
Place leftover marinade in a saucepan; bring to a boil; let simmer for 1 minute. Remove from heat. Now you can use it to brush over the cooked pork.
Chef John
Chef's Note
If you happen to be using your standard
backyard kettle-shaped grill
push all your coals to one side and place your meat on the other. To add an extra layer of protection
you can also put the meat in a roasting pan before putting it on the grill. Or forget the great outdoors and simply roast it in the oven. The only catch is that you'll need to place it under the broiler at the end to simulate the caramelization we get on the grill.
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