Cantonese Barbecued Pork

Cantonese Barbecued Pork

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"This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired."
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1 h 6 m servings 158 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
  2. Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
  3. Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
  4. Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
  5. Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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WARNING: This can make a huge mess of your oven! With that said and after cleaning up the mess from the first batch, I have since learned a few lessons. The cleaniest way to make this is place...

My family loved this! I did add the chinese five spice as suggested. marniated this for about 10 hours, and then put the pork roast on a rotissery cooker. I basted the gravy on it through the...

I grew up eating this, and I thought for a homemade version it was pretty good. Color is not the red vibrant color I am used to, so I did add a bit of food coloring in my marinade to brighten i...

Oh this so GOOD! It does taste like bbq pork you get from the Chinese store. I didn't have any Hoisin sauce, so I processed orange marmalade, fresh garlic cloves, sherry, a touch of soy sauce, a...

This recipe is really good. The flavor is abundant. I used white wine instead of sherry because I had none on hand. I cooked on wire rack on a cookie Sheet lined with parchment. Turned out p...

This came out very nice. ALMOST tasted like the real thing you get at your neighborhood Chinese restaurant. I didn't want to go through the mess with meat hooks, etc. so I just marinated this ...

I tried this out with a few boneless country style ribs and that worked great. Next time I'll get a loin and cut it up so I have some to freeze. I went scant on the 5 spice and heavy on the sh...

This was almost like the pork they sell in Chinatown. I marinaded the pork overnight and hung it to cook in my oven. Using paperclips work really well. though i found it hard to baste the pork b...

Delicious! I used to drive from Kingston to Montreal's China Town to buy this. I am thrilled to know that I can make it myself now.

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