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Every time I visit Toronto, Canada, the must go HongKong Style BBQ place is called "三和”。 Their Honey BBQ Pork and Roasted Duck are the best in town. I missed their BBQ pork so much recently...  Before trying to make my own, I searched some recipes online as my reference. After 2-day waiting, my "first try" came out successfully, from the good to the taste. I could not wait to share my recipe with you, fabby readers.





A: 
2 LB Pork butt Roast (divided to 3 pieces)

B:
6tbsp Lee Kum Kee Char Siu Sauce (Chinese BBQ Sauce) - 李锦记叉烧酱
1cube Red fermented bean curd - 红腐乳
1tsp Sweet fermented flour paste - 甜面酱
1tbsp Rice cooking wine - 米酒
1tsp Crushed ginger - 姜茸
1tsp Garlic powder or crushed fresh garlic - 大蒜粉/蒜茸
1tbsp Honey - 蜂蜜
Combine B together, mix well.




Marinate the pork with B in refrigerator at least overnight, turn pork 2-3 times if you can. ( I let it set for 2 days, recomended)




Pre-heat oven 350F, roasted for 40 minutes,turn once after 30 minutes.




Brush each side with  Lee Kum Kee Char Siu Sauce (Chinese BBQ Sauce), roasted for additional 5-7 for each side.



by Amanda

1 comment:

  1. Thanks so much for sharing the recipe! I just cooked this dish the first time according to your recipe and it turned out to be great! People in the party liked it very much. It will be my trusty recipe for cooking this HongKong Style Honey BBQ Pork from now on.

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