Barbecued Pork Strips

Preparation info

  • Difficulty


  • Serves

    4 to 6

    as a Main Course accompanied by vegetables .

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 2 pounds boneless pork butt


  • 2 tablespoons thin soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon brown bean sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon red bean curd
  • 1 teaspoon five-spice powder

Basting Liquid

  • 3 tablespoons malt sugar or honey
  • 3 tablespoons boiling water



  1. Cut the piece of pork butt in half.

  2. Cut the two halves into ¾-inch strips.

  3. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator.

  4. Remove the pork from the marinade and baste the strips with the malt-sugar mixture.

  5. Use curved skewers (available in Chinese cookware shops and some restaurant-supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of ¼ inch. Roast the pork at 350 degrees for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425 degrees and roast for 20 minutes more to finish the pork.

  6. When the pork is cool enough to handle, cut it into ½-inch slices.

  7. Arrange the pork slices on a platter.

  • May be prepared in advance and frozen. Serve at room temperature or reheat when cooking vegetables.
  • Suggested Beverage: Rosé or light red wine, chilled