If you love Cantonese food, you’re probably familiar with this dish. 叉烧肉, which literally translates to “fork roast meat”, is such a signature dish you’ll see in every Cantonese restaurant. It’s rich, savory, sweet and very tasty. It’s also easier to make at home than you’d think. Note: Prep time doesn’t include 24/48-hours for marinading.
- 500 g pork shoulder or butt
- 2 tbsp Hoisin sauce
- 2 tbsp brown sugar
- 2 tbsp dark soy sauce
- 2 tbsp Chinese cooking sherry/wine
- 2 tbsp honey
- 1 tsp five spice powder
- 3 cloves garlic
- In a large bowl, add Hoisin sauce, brown sugar, soy sauce, five spice powder, Chinese cooking sherry and minced garlic -- mix well. Rub the pork with the mixture, and marinade in refrigerator over night (two nights is better).
- Preheat the oven to 325 ºF (163 ºC).
- Add about 2 cm water to a shallow roasting pan on the bottom of the oven. Brush the marinaded meat with 1 tbsp honey.
- Place the meat on a rack above roasting pan, roast about 45 minutes. Half-way through cooking time, flip meat and brush the other side with 1 tbsp of honey.
- When done, the pork will be blacken and crisp outside. Remove it from oven and let it rest about 5-10 minutes.
- Cut it into thin slices, serve it on top of rice or noodles.
- Pork shoulder or butt can be substituted with pork belly if you prefer a tenderer and richer taste.