Sweet & Sticky Chinese BBQ Pork
Simple yet elegant, this pork roast is the perfect combination of sticky, sweet and savoury. With fragrant notes of soy, spice and honey, this classic pork dish will bring the whole family together.
55mins + 2hr marinade
Easy
8
What you’ll need
INGREDIENTS
- 1.5kg SunPork Fresh Foods Collar Butt, butterflied
- ¼ cup brown sugar
- 2 tsp. garlic salt
- ½ tsp. Chinese five spice powder
- ¼ tsp. white pepper
- ½ tsp. sesame oil
- 1 Tbsp. Chinese rice wine
- 1 Tbsp. soy sauce
- 1 Tbsp. hoisin sauce
- 3 garlic cloves, crushed
- 2 Tbsp. molasses
- 6 drops red food colouring (optional)
- 50ml water
- 2 choy sum, halved
- 2 spring onions, sliced
How to make it
- Prepare the marinade by combining sugar, garlic salt, five spice, white pepper, sesame oil, Chinese rice wine, soy sauce, hoisin, garlic, molasses and food colouring in a bowl. Coat the pork in the marinade and leave for a minimum 2 hrs, or ideally overnight.
- Pre-heat fan forced oven to 200⁰C.
- In a baking tray with a rack, add water to the base. Remove the pork from the refrigerator and place on the rack. Reserve any leftover marinade.
- Place in the oven and bake for 45 mins, basting every 10-15 mins with remaining marinade and rotating for even colouring.
- Remove from the oven and rest for 10 mins before slicing.
- Blanch choy sum in hot water, remove and pat dry.
- Serve with choy sum and garnish with spring onions.
