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Chinese BBQ Pork

Chinese BBQ Pork

In the past, I always had problem with store bought Chinese BBQ pork– the leftover meat always has that dark color that makes you think it is spoiled, totally not appetizing! Now I can say bye-bye to those “red meat” as I can make my own Chinese BBQ pork at home. It is actually pretty easy, and the flavor is way better than those store bought colored meat. There are many recipes on the web, just pick one and fine tuning the flavor of the BBQ sauce yourself. I got my recipe from Rasa Malaysia, but modified the ingredients proportions to cook 3 pounds of meat.

Chinese BBQ Pork 叉烧 Recipe– adapted from Rasa Malaysia

3 lbs pork butt 梅头肉
5 cloves garlic– finely chopped — see note below
1/2  tbsp salt

Marinade Sauce:
12 tbsp honey– see note below
6 tbsp hoisin sauce 海鲜酱
6 tbsp soy sauce
1 tbsp rose wine 玫瑰露酒
1/8 tsp ground white white pepper
1 tsp five spice powder
2 tsp sesame seed oil
1/2 tsp paprika powder for coloring (optional)


  1. Prepare marinade sauce: combine all ingredients in a small sauce pan, cook on medium low heat until all combined and the sauce slightly thicken. Stir constantly. Set aside to cool.
  2. Cut pork butt into 3/4– 1 inch thick pieces. Rub chopped garlic, shallots and salt all over. Pour in 1/2 of marinade and coat well. Marinate the meat overnight in the fridge. Save remaining 1/2 of marinade in the fridge for basting.
  3. Preheat oven to400°F. Remove excess marinade and roast meat on a rack in shallow pan for 30 minutes, until the meat is cooked. Transfer to the grill to char the surface, basting marinade sauce while grilling. Slice into small pieces. If you have extra sauce, brush over the sliced meat. Serve immediately.

Regina’s Note:

  • Garlic: If you have shallots on hand, you can also partially substitute a few chopped shallots for more flavor.
  • Honey: The original recipe uses equal amount of  maltose 麦芽糖 and honey, but since I ran out maltose, I doubled up the honey portion.

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