So, this is the recipe that made me start this project. This is a version of barbecued chinese pork that I kind of made up, and it came out amazing. It came out so good that everyone kept asking me for the recipe, so here it is. Bear in mind that the measurements are kind of a rough guess.
3 pounds pork, cubed (shoulder would be best, I used sirloin roast)
4-6 tablespoons honey
2-3 tablespoons hoisin sauce
4 tablespoons soy sauce
2 tablespoons brown sugar
3 tablespoons rice vinegar (I think if you wanted to go for a more sweet and sour thing, you could just dump a ton of rice vinegar in)
2-3 tablespoons chinese five spice
2 tablespoons sesame oil (I love this stuff but I’m honestly not sure if it added anything here. There were a lot of flavors going on. You may be able to leave it off entirely.)
1 head garlic, minced
~4 inches ginger (I really like ginger, but you can cut this down if you want)
put everything in to a bag and marinate for a few hours. I marinated it overnight.
Once you’re ready to cook, dump the bag either in to a baking dish or a pot.
If you want to cook it on the stove, add water to cover, then bring it to a boil and then simmer for a few hours.
If you want to cook in an oven, cover with foil and bake for about three hours at 350.
Either way, you’ll know it’s done when you can grab a piece of meat with a pair of tongs and crush it easily.
Once it’s done, transfer the meat to a large bowl, and put the remaining juices in a pot, and reduce down to a sauce.
Then stir that in with the meat.
eatbensmeat 