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Chinese BBQ Pork 叉烧 #2

Chinese BBQ Pork 叉烧 #2

I used a different recipe for my home made Chinese BBQ sauce for this recipe. It’s a little on the sweet side…

Chinese BBQ Pork 叉烧 #2

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

Marinade Sauce:
6 tbsp maltose
6 tbsp honey
6 tbsp hoisin sauce 海鲜酱
6 tbsp soy sauce
3 tbsp ketchup
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.

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