Wow, was this yummy!
This was actually the second time I made the BBQ pork. If you think you have had good BBQ pork at your local Chinese restaurant, think again. What you can make yourself, with the help of Stir-Frying to the Sky’s Edge by Grace Young, is 100% better.
I used 2 lbs of pork butt. And since it was double the meat of the recipe, I doubled the recipe ingredients. The pork is marinated overnight in soy sauce, hoisen sauce, dark soy sauce, rice wine, bean sauce, sesame oil, white pepper, and sugar. Then before broiling, it gets a drizzle of honey.
I used my lasagna pan for broiling and I rolled up some aluminum foil logs to elevate the pork off the pan surface. I also poured a 1/4″ deep layer of water into the pan.
Then I placed the pork onto of the foil and placed it under the broiler until both sides were slightly charred and the temperature of all pieces registered 155 degrees F.
Out of the oven, I let the meat sit on a cutting board for 10 minutes before slicing. This is when the eating started. All four of us were picking at the charred pieces. It was so good! We were so busy snacking that I did not take any pictures. Well, I made the BBQ pork to go in a recipe for Pork Lo Mein, which I will blog about next. So you will see the pictures there.
This recipe can be found on page 285 of Stir-Frying to the Sky’s Edge, by Grace Young. We don’t publish the recipes on line at the author’s request. So, go buy the book and make this awesome BBQ pork!