Chinese Roast Pork 中國烤豬肉

  • 1 kg (2 lbs) boneless pork butt or tenderloin
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon five spice powder
  • 60 ml (1/4 cup) soy sauce
  • 1 tablespoon ground brown bean sauce
  • 2 tablespoons chicken broth
  • 60 ml (1/4 cup) corn syrup
  1. Cut the pork into 4 strips
  2. Combine crushed garlic, salt, sugar, five spice powder, soy sauce, ground bean sauce, and chicken broth; mix well
  3. Marinade the pork in the mixture for at least 2 hours, turning several times.
  4. Preheat over to 160oC (325oF), fill the broiler pan with 1 inch of water and place pan in lowest part of the oven
  5. Take 4 S-shaped metal curtain hooks and insert the curved tip of each into one end of a pork strips. Use the other end of the hook to suspend the pork from the uppermost rack of the oven, directly above the broiler pan
  6. Roast pork for 1 hour
  7. Increase the heat to 220oC(425oF) and continue roasting for 10 minutes
  8. Pour in corn syrup into a dish. Remove pork from the oven and immediately dip the pork into corn syrup, turning all sides for even coating
  9. Slice the strips, makes about 6 servings
Ready to serve