Dragonfish Chinese Barbecue Pork
Experience the savory allure of Dragonfish Chinese Barbecue Pork, a mouthwatering take on the classic char siu. Made from tender pork shoulder, this recipe is marinated in a rich blend of hoisin sauce, soy sauce, honey, and Chinese five-spice powder, creating a perfect balance of sweet, savory, and aromatic flavors. A touch of red food coloring gives it the traditional bold hue, while the slow roasting process caramelizes the exterior for a sticky, glossy finish. Serve this crowd-pleasing dish with steamed rice or noodles for a complete meal that’s as visually stunning as it is delicious. Perfect for family dinners or special occasions, this easy-to-follow recipe is a must-try for fans of Chinese barbecue.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork shoulder (or pork butt)
- 3 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 3 tablespoons Honey
- 2 tablespoons Brown sugar
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon Garlic powder
- 1 teaspoon Red food coloring (optional, for traditional color)
- 2 teaspoons Sesame oil
- 2 tablespoons Rice wine (or dry sherry)
- 1 tablespoon Water
Instructions
Cut the pork shoulder into long, thick strips approximately 2 inches wide and set aside.
In a medium-sized bowl, prepare the marinade by mixing the hoisin sauce, soy sauce, oyster sauce, honey, brown sugar, Chinese five-spice powder, garlic powder, sesame oil, rice wine, and water. Add red food coloring if desired for the traditional vibrant color.
Place the pork strips in a large resealable plastic bag or a shallow dish, and pour the marinade over the pork. Ensure all pieces are well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight for deeper flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Remove the pork from the marinade, allowing excess marinade to drip off. Reserve the marinade for basting later.
Place the pork strips on the wire rack and roast in the preheated oven for 20 minutes.
While the pork is roasting, transfer the reserved marinade to a small saucepan. Bring it to a gentle boil and simmer for 2–3 minutes to ensure it is safe to use for basting.
After 20 minutes of roasting, brush the pork with the cooked marinade. Flip the strips over, baste the other side, and return to the oven.
Roast for another 15–20 minutes, basting one more time halfway through, until the pork develops a deep red-brown color with slight caramelization around the edges. The internal temperature should reach 145°F (63°C).
Remove the pork from the oven and let it rest for 5 minutes. Slice into thin pieces and serve warm with steamed rice or noodles.
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.4 g | 271% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3451 mg | 150% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 82.4 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2747 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
