Description
This authentic Chinese BBQ Pork recipe features tender, flavorful marinated pork shoulder, baked to perfection and optionally broiled for a caramelized crust. Perfectly balanced with hoisin, soy, and oyster sauces, plus a hint of spice and sweetness, this dish is a delightful main course served best with sticky rice and garnished with fresh green onions.
Ingredients
Scale
Main Ingredients
- 2 lb boneless pork shoulder or butt
- ½ cup hoisin sauce
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 2 cloves garlic, minced
- ½ tablespoon crushed red pepper flakes
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup granulated sugar
- 3 green onions, sliced, for garnish
Instructions
- Cube the Pork: Cut the pork shoulder into approximately 1-inch cubes to ensure the meat cooks evenly and quickly while absorbing the marinade thoroughly. Set aside after cutting.
- Prepare the Marinade: In a bowl, whisk together hoisin sauce, soy sauce, oyster sauce, minced garlic, crushed red pepper flakes, garlic powder, and black pepper until fully combined. Add the cubed pork and toss well to coat all pieces.
- Marinate the Pork: Cover the bowl tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight to allow flavors to penetrate the meat deeply.
- Preheat the Oven: Set your oven to 375°F (190°C). Line a large 9×13-inch baking sheet with parchment paper or aluminum foil for easy cleanup.
- Arrange the Pork for Baking: Spread the marinated pork and its sauce evenly across the prepared baking sheet. Sprinkle granulated sugar uniformly over the top to form a sweet, caramelized crust during cooking.
- Bake the Pork: Bake in the preheated oven for 20 to 25 minutes or until the pork reaches an internal temperature of 145°F (63°C), indicating it is thoroughly cooked.
- Optional Broiling: For extra char and crispiness, switch your oven to broil mode. Broil the pork for 3 to 4 minutes per side (total of 6 to 8 minutes), watching carefully to prevent burning.
- Garnish and Serve: Remove the pork from the oven, sprinkle with sliced green onions, and serve with sticky rice or your favorite side dish.
Notes
- Marinating overnight intensifies the flavor but a minimum of 8 hours is sufficient.
- Using boneless pork shoulder or butt gives tender, juicy results, but pork loin can be used for a leaner option.
- Broiling is optional but recommended for a crispy, caramelized exterior.
- Adjust crushed red pepper flakes according to your heat preference.
- Check internal temperature with a meat thermometer to avoid undercooking or drying out the meat.
Nutrition
- Serving Size: 1/6 of recipe (approx. 5.3 oz)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
