I make this at least once a week (and will use it as the base for several recipes that are coming) because most Chinese restaurants ... except the high-priced ones ... don't make it well anymore.
This came out of a cookbook called "dim sum" that I found in Whole Foods. I'm absolutely in love with dim sum and it's one of my very few Gluten Free digressions. And, most Chinese food isn't Gluten Free because of the soy sauce.
So here's my Gluten Free SUPER Chinese BBQ pork ... so very easy to do and so versatile in many recipes. And a little hint ... I use a silicone baking mat over a rimmed cookie sheet because this can be messy.
Just place the mat hot right after cooking in hot, soapy water and the burnt-on crusts will come right off. Not only easy to make but easy on the clean-up. Eat it up FOR REAL!
AuthorJill PlaceI use Chinese Barbecue Pork as the base for many stir-fries and salads. Or just eat it by itself for a wicked indulgence. Eat it up FOR REAL!
Combine hoisin sauce, ground bean sauce, soy sauce, garlic, five-spice powder, sugar, and food coloring (if using) in shallow dish or pan and mix well. Add pork and turn until well coated in marinade. Cover and refrigerate overnight.
Drain pork and reserve marinade. Place pork on baking sheet or wire rack over a rimmed cookie sheet. Bake at 350 degrees F for 30 minutes, basting with marinade and turning pork during cooking. Remove from oven and allow to stand for 10 minutes before slicing. Serve hot or cold.
Ingredients
Directions
Combine hoisin sauce, ground bean sauce, soy sauce, garlic, five-spice powder, sugar, and food coloring (if using) in shallow dish or pan and mix well. Add pork and turn until well coated in marinade. Cover and refrigerate overnight.
Drain pork and reserve marinade. Place pork on baking sheet or wire rack over a rimmed cookie sheet. Bake at 350 degrees F for 30 minutes, basting with marinade and turning pork during cooking. Remove from oven and allow to stand for 10 minutes before slicing. Serve hot or cold.
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