2 cloves Garlic, minced
1/2 cup Hoisin Sauce
1 tsp Five Spice
1/3 cup Soy Sauce
1/3 cup Dry Sherry Wine
1/4 cup Rice Vinegar
2 tbsp Honey
2 tbsp Brown Sugar

2 ½ lbs Boneless Pork Butt


• In medium bowl, combine Garlic, Hoisin, Five Spice, Soy Sauce, Sherry Wine, Vinegar, Honey and Brown Sugar. Mix well to combine. Makes 1-2/3 cup marinade.

• Pour 1 cup of marinade in a large zip lock bag. Cover the remaining 2/3 cup and refrigerate until ready to use.

• Place Pork Butt in zip lock bag and close tightly. Shake bag to make sure Pork is well coated. Marinate in refrigerator for 2 hours to overnight.

• Preheat oven to 425°F for 20 minutes.

• Line a roasting pan with tin foil to reduce messy clean up. If you do not have a roasting pan insert rack, you can simulate one by using tin foil. Cut (5) 10-12” long sheets of tin foil. Roll each piece of foil lengthwise until it looks like a round straight rod. Place each rod in pan widthwise, about 1 1/2” apart.

• Remove Pork Butt from bag and place on rack in roasting pan. Pour marinade over Pork and place in oven.

• Bake, uncovered, for 20 minutes. Reduce heat to 375°F.

• Basting Pork every 20 minutes, continue baking uncovered, for 1 hour 20 minutes or until the internal temperature reaches 165°F.

• Meanwhile, remove the 2/3 cup marinade from refrigerator and pour into a small saucepan.

• Over medium-low heat, simmer for 15 minutes or until marinade thickens to a sauce-like consistency. Remove from heat.

• Remove Pork from oven, slice and serve alongside sauce.

• For recycled leftovers, see NY Style Chinese Barbecue Pork & Asparagus Rolls.

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NY Style Chinese Barbecue Pork(Click Image To View Detail)

Category: Main Dishes

Servings: 4

Misfit Level: Beginner

Notes From Betty:

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