Chinese Barbecued Pork
Why This Recipe Works
For a Chinese barbecued pork recipe suited to the home kitchen, we started by slicing a boneless pork butt into strips. Our marinade of soy sauce, sherry, hoisin sauce, five-spice powder, sesame oil, ginger, and garlic introduced traditional Asian flavors, especially after we pricked the meat with a fork to enhance penetration. For optimal browning and intense flavor, we needed a two-heat process—first cooking the meat, covered, at a low temperature to render fat and then cranking up the heat to develop a burnished crust. The classic lacquered appearance was achieved by applying a ketchup-honey glaze right before broiling, which also gave our Chinese barbecued pork recipe its traditional red color.