Chinese-Style Barbecue Pork


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Interestingly enough, this famous pork is not barbecued, but cooked in an oven, usually the same oven where the ducks are cooked in Chinese restaurants — your oven at home will do a nice job as well. It’s delicious.


  • 1 kg (2 lb 4 oz) pork neck, cut lengthways into 4 cm ( inch) wide strips
  • 260 g ( oz/¾ cup) honey


  • 4 tablespoons fermented red bean curd, mashed
  • 3 tablespoons light soy sauce
  • 3 tablespoons yellow bean soy sauce
  • 100 ml ( fl oz) shaoxing
  • 4 tablespoons hoisin sauce
  • 4 tablespoons sugar
  • 3 cloves garlic, finely chopped


To make the marinade, whisk the bean curd, soy sauces, shaoxing, hoisin, sugar and the garlic until the sugar has dissolved. Add the pork and toss to coat, then marinate for 2 hours. Preheat the oven to 240°C (475°F/Gas 8).

Fit a wire rack over a roasting tin filled with about 3 cm ( inches) water. Put the pork directly onto the rack and roast in the oven for 30 minutes, or until the pork is well caramelised and quite dark in places.

Melt the honey in a small pot over low heat and brush it all over the pork strips, then leave to cool.