Chinese Honey

Garlic Pork

This is a classic Chinese recipe. So many other dishes use the pork from this recipe to enhance the others. It can be foun d cubed in Chinese fried rice, or sliced thinly and added to Wonton soup. It is sometimes found in the middle of Dim Sum. Other times it can be used as the main course meat, with other side dishes. Great as a barbeque marinade too. Whatever you use it for, the flavor created here is truly that authentic Chinese. Another YUMM :)


  • 1 large Pork Butt or Shoulder, or spare ribs
  • 1/2 cup plus 2 Tablespoons Honey
  • 2 Tablespoons Hoison Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Oyster Sauce
  • 4 large Garlic cloves, crushed
  • Optional: Red Food Coloring

Cut the Pork Butt into 3&347;4 inch lengthwise strips, trimming the fat as you go. This process takes some patience.

After removing the useable meat, reserve the leftover meat cut and bone for a pork stock if you like.

Using an oven-proof deep dished pan large enough to hold all the pork slices, (11' length is good) mix all of the rest of the ingredients. Stir them completely. Add the prok slices to the pan and coat all well with the marinade.

Cover pan with aluminum foil and place in refrigerator. Marinade overnight or at least 8 hours.

Bake at 350&de; for about 35 minutes, turning pan while halfway through the cooking process. Let meat rest about 20 minutes to absorb the marinade and pan juices. Can be frozen indefinitely or kept in refrigerator for up to 3 days.

Optionally, you can leave the prok butt as one large roast. Marinade it for 12 housr, spooning it over the roast several times while it sets. Bake the roast until center reaches at least 175° with a Meat themometer, about one and a half to two hours, depending upon original size of roast. By the way, the longer it cooks, the more tender it is.

Tags: chinese pork marinade, chinese honey garlic pork recipe, recipe,

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