Making Chinese BBQ pork at home is a pretty simple and easy process. Just gotta marinate and roast some porks shoulder and you've got it! Hope you guys enjoy this one!!
EQUIPMENT:
INGREDIENTS:
3 pounds (1300g) boneless pork shoulder
3 tablespoons (37g) brown sugar
1.5 teaspoon (3g) Chinese five spice 
2 tablespoons (30g) shaoxing rice wine or sherry
1 tablespoon (14g) dark soy sauce reg fine
2 tablespoon (38g) hoisin sauce
1 tablespoon 14g red bean curd or fermented black bean curd
1 teaspoon (6g) sesame oil
2 teaspoons (10g) fine sea salt
*optional but necessary for color - Slightly over 1/8 tsp of red food coloring
For Glaze:
3 tablespoons (44ml) marinade
3 tablespoons (44ml) honey
INSTRUCTIONS:
Cut pork into flat pieces 2 in thick or 5-6 cm
To make the marinade, toss all the ingredients in a sauce pot, warm up and let cool.
Set aside 3 tbsp 44 mm of marinade in container for roasting day. Marinade meat overnight.
On roasting day, preheat oven to 425 F. To the marinade, add 3 tbsp or 44 ml of honey. Set up a baking sheet with foil wrapped on the bottom with a little water to prevent fully scorching the drippings with a rack on top.
Place pork on top of rack and cook in the oven for 20 minutes on side. Flip another for 20 minutes while basting, and then flip/baste while roasting for five more minutes with a total of three basting sessions.
Take out of the oven and rest for 10 minutes. Slice and serve as needed.
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I see a lot of people having trouble sourcing The Chinese Fermented Bean Paste.. it's not a must-have to make this recipe successful, some recipes don't have it at all.. I can get it easily but I've made it with and without and it still comes out delicious.. every time. The paste adds a bit of umami and deepens the flavours but also has some red color. My wife is celiac and although all the other ingredients I can find dedicated gluten-free versions, the bean paste is a bit of a gamble as it is common to use wheat to kickstart the fermentation process (aka soy sauce vs tamari) and the labelling/food processing practices of some import products are hit…
I also cannot get fermented red bean paste, and I'm in Canada. I went to 4 ethnic Asian grocery stores and hit the International section of all major chains. Complete zip. What I did get was Yes! Brand ( that is the only english on there) soybean paste. I toyed with using red bean paste but that's a desert product and I didn't want to change the quantities of the other sugars. I also used 2Tbsp oyster sauce as I saw a couple of recipies ask for it. And I skip the 2 tsp salt, I have a ton of salt going on with the soy bean paste and everything else. Tastes awesome cant wait to get it on an…
I couldn't find red bean paste near me, but ended up making a version of my own using a recipe i found that used red kidney beans and put them in a blender with 3tbsp of brown sugar, 3tbsp of granulated sugar and 4tbsp of butter. When blended, stick in a pan and constantly stir until it forms a paste and darkens a bit (the paste won't stick to the pan at all when done). Not entirely authentic, but it worked in a pinch!! Might be a bit too sweet on its own, since the bean paste recipe i found tends to be a dessert ingredient, but in the marinade it's perfect!!
I didn’t have this product too, so I googled it and somewhere said you can use red miso paste. I was able to find that! I didn’t even know what red miso paste was, but a lady at the store just gave me miso paste that’s a red tone. I used this and i now make this dish all the time it’s so good! Make sure you use pork shoulder and not tenderloin as the shoulder is much fattier and will give a more buttery texture!