Description
This Chinese BBQ Pork recipe features tender, flavorful pork shoulder marinated in a savory blend of hoisin, soy, and oyster sauces, then baked to perfection with a sweet crust from granulated sugar. Finished with a broil for a delicious charred edge, it’s perfect served with sticky rice and garnished with fresh green onions.
Ingredients
Scale
Meat
- 2 lb boneless pork shoulder or butt, cut into 1-inch cubes
Marinade
- 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
Topping
- ¼ cup granulated sugar
Garnish
- 3 green onions, sliced
Instructions
- Cube the Pork: Cut the boneless pork shoulder into approximately 1-inch cubes to ensure even cooking and maximum marinade absorption. Set aside the cubed meat.
- Prepare and Marinate: In a bowl, whisk together hoisin sauce, soy sauce, oyster sauce, minced garlic, crushed red pepper flakes, garlic powder, and black pepper until well combined. Add the cubed pork and toss to coat thoroughly. Cover with plastic wrap or foil and refrigerate for 8 hours or overnight for optimal flavor infusion.
- Preheat Oven and Prepare Pan: Set the oven to 375°F (190°C). Line a 9×13 inch baking sheet with parchment paper or foil to prevent sticking and make cleanup easier.
- Arrange Pork and Add Sugar: Spread the marinated pork and its sauce evenly on the prepared baking sheet in a single layer. Sprinkle the granulated sugar evenly over the top to form a caramelized crust during baking.
- Bake the Pork: Place the baking sheet in the oven and bake for 20 to 25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and is cooked through.
- Broil for Char (Optional): If you desire a crispy, charred finish, switch the oven to broil setting. Broil the pork for 3-4 minutes per side, totaling 6-8 minutes, until nicely browned and slightly charred. Watch closely to avoid burning.
- Garnish and Serve: Remove from oven and garnish with sliced green onions. Serve immediately alongside sticky rice for a complete meal.
Notes
- Marinating overnight enhances the pork’s flavor and tenderness.
- Use a meat thermometer for precise doneness at 145°F.
- The broiling step is optional but adds a delicious smoky char.
- Boneless pork shoulder or butt works best for juiciness and flavor.
- Serve with sticky rice or steamed vegetables for a balanced meal.
Nutrition
- Serving Size: 4 oz (about 110g) cooked pork
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
