Cook time: 85 mins
Yield: one baking pan, sized 11.5cm x 22cm x 6cm
Ingredients:
- 700 gm pork butt
- 4 tablespoons Lee Kum Kee Barbecue Chinese Sauce (Char Siu)
- 1 tablespoon honey (or to your taste)
- 1 tablespoon Shaoxing rice wine
- 2 teaspoons freshly grated ginger juice
- 1 tablespoon light soy sauce
- Rinse and cut pork butt into strip(s) about 2 and half inch in width each. Add seasoning with Barbecue Chinese sauce (Char Siu sauce). Marinate the pork and put in a fridge. For a better result, marinate for overnight.
- Preheat oven to 200C. Put seasoned pork strip(s) in a ceramic tray (oven-proof) with all the marinade, then cover with foil. Bake for about 50 minutes. Uncover and put away the foil, lower heat to 100C. Since then, you have to keep an eye on it. Spoon BBQ sauce over pork strip(s) every 10 minutes to keep moist. You might like to turn the other side of pork strip(s) to bake. Keep basting sauce over the pork to keep moist. When the sauce lessens and thickens, brush pork strip(s) with honey and bake for 20 minutes. After brushing on with honey, the pork would gradually turn red in color. If you’re satisfied with the color and the consistency of the gravy, it’s done.
- Let the BBQ pork stand for 10 minutes after taking out from oven. You’ll loose much juice inside otherwise. When the pork cool down a bit, cut and arrange it as desired. Don’t forget to go with the gravy in oven tray. Excellent taste!
- Remember to keep basting sauce over pork strip(s) whilst baking. It’s the key to success in baking succulent BBQ pork.
- Don’t brush any honey too early because you don’t want the pork to be burnt easily. Just apply when the pork is nearly done.
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