Mongolian Barbecued Pork
Yield: 6 portions
| Ingredients | Amounts |
|---|---|
| Honey | 7 Tbsp. |
| Ketchup | ½ cup |
| Hoisin sauce | 2 Tbsp. |
| Black bean sauce | 1 Tbsp. |
| Chinese soy sauce | ¼ cup |
| Oyster sauce | ½ cup |
| Brown sugar | ½ cup |
| Shaoxing (Chinese rice wine) | 1 Tbsp. |
| Garlic cloves, large, minced | 3 ea. |
| Salt | 3 Tbsp. |
| Pepper | 1 Tbsp. |
| Pork butt, cut in long strips | 2 lb. |
Method
- In a medium bowl, stir together 4 tablespoons honey; the ketchup; the hoisin, black bean, soy, and oyster sauces; the brown sugar; the wine; the garlic; and the salt and pepper. Add the meat and toss to coat well with the marinade. Refrigerate for 4 to 6 hours.
- Preheat oven to 375°F. Remove meat from marinade and wipe to remove excess; set marinade aside. Place a baking pan fitted with a roasting rack and parchment paper in oven and pour in ½ cup water.
- Place meat on the rack and roast for 1 hour, basting with the marinade every 15 minutes and turning meat after 30 minutes.
- When cooked, brush meat with the remaining honey and allow to cool.