HongKong Style Honey BBQ Pork - 广式蜜汁叉烧肉

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