Chinese barbeque pork
Slice pork butt into strips about 2 inches wide and 5 inches long. In a large bowl, mix together the hoisin, soy sauce, rice wine or sherry, honey and sugar. Add the pork strips and marinate for at least 2 hours, preferably overnight. Preheat oven to 220C. Add a rack to a roasting pan and fill the pan with water to come just below the rack. Wipe any excess marinade from the pork and line the strips up neatly in the roasting pan. Place the pan in the oven and roast for 10 minutes. Reduce heat to 160C and roast for another 30-40 minutes, turning and basting frequently with the remaining marinade or with peanut or sesame oil. Cut into bite-sized pieces and serve.
Utensils
IngredientQuantityMeasureComments
Pork500gsirloin steaks
Hoisin sauce11/4 cup 60 ml
Soy Sauce - light2Aus Tbs 20ml
Shaoxing Wine2Aus Tbs 20ml
Honey2Tbs 15ml
sugar - castor1tsp 5ml

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