Chinese Barbecue Pork
Chinese Barbecue Pork features tender marinated pork strips with a sweet and savory glaze, perfect for those who enjoy flavorful, aromatic Asian-inspired dishes.
Ingredients
Instructions
- Mix soy sauce, sugar, salt, sherry, Chinese 5 spice powder, garlic, and red food coloring in a pan.
- Stir over low heat until the sugar dissolves.
- Cut pork into 1 x 1 1/2-inch strips, cutting with the grain of the meat.
- Score the strips and marinate in the soy sauce mixture for 4 hours or overnight.
- Line a pan with foil, place a rack in the pan, and arrange the marinated pork on the rack.
- Bake at 375°F for 45 minutes.
- Baste the pork with the marinade and cook for an additional 20 minutes, then baste again.
- Bake for 10 minutes longer, then serve hot or cold with hot mustard.
Tips & Substitutions
For a deeper flavor, consider adding a tablespoon of hoisin sauce to the marinade. If you prefer a less sweet version, reduce the sugar to 1/4 cup. Red food coloring is optional but gives the pork its signature look. Ensure the pork is sliced against the grain for tenderness. Marinating overnight will enhance the flavors even more.
Serving Suggestions
Serve Chinese Barbecue Pork sliced thinly and pair it with steamed rice or noodles for a complete meal. It complements well with a side of stir-fried vegetables or a fresh cucumber salad. This dish also pairs beautifully with Cantonese Pork for an impressive spread. Don't forget to provide hot mustard for dipping.
Storage & Reheating
Leftover Chinese Barbecue Pork can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a preheated oven at 350°F for about 15 minutes or until heated through. You can also microwave it in short intervals, covered, to prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Barbecue Pork contains roughly 36 calories, with 4g protein, 4g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1854mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, while pork is traditional, you can use chicken or beef as alternatives. Keep in mind that cooking times may vary; chicken may need less time while beef may require a bit more. Adjust the marinating time accordingly to ensure the meat absorbs the flavors.
What if I don't have Chinese 5 spice powder?
If you don't have Chinese 5 spice powder, you can make a substitute by mixing equal parts of ground cinnamon, star anise, cloves, and a pinch of ginger. Alternatively, use just cinnamon and a dash of nutmeg for a different flavor profile that still works well with the marinade.
Is it necessary to baste the pork during baking?
Basting the pork during baking helps keep it moist and enhances the flavor by allowing the marinade to caramelize on the meat. If you skip this step, the pork may dry out, so it's recommended for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).