菜谱信息
菜肴名称
Hong Kong Style BBQ Pork
配料:
- RWA Pork Butt / Akakuro Buta Pork Collar Butt Steak
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2汤匙蜂蜜
- 2 tablespoons sugar
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
- 1 tablespoon red food coloring (optional, for traditional color)
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
步骤：
- Clean the pork by rinsing it under cold water, then pat dry with paper towels. Cut the pork into strips about 1.5 to 2 inches wide.
- In a bowl, mix the hoisin sauce, soy sauce, oyster sauce, honey, sugar, Chinese five-spice powder, Shaoxing wine, red food coloring (if using), minced garlic, and sesame oil to make the marinade.
- Place the pork strips in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure each piece is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 4 hours, preferably overnight for the best flavor.
- Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated pork strips on the wire rack, reserving the marinade.
- Roast the pork in the preheated oven for 25-30 minutes.
- While the pork is roasting, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for a few minutes until it thickens slightly.
- After 25-30 minutes of roasting, remove the pork from the oven and brush it with the thickened marinade. Increase the oven temperature to 425°F (220°C) and return the pork to the oven.
- Roast for an additional 10-15 minutes, basting once or twice with the marinade, until the pork is caramelized and slightly charred around the edges.
- Remove the pork from the oven and let it rest for a few minutes before slicing.
- Slice the pork into thin pieces and serve hot with steamed rice or noodles.
- Enjoy your Hong Kong Style BBQ Pork！