Asian Barbecued Pork

Makes 2 1/2 pounds

Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base.


  • 2 ½ pounds lean boneless pork loin

  • ¼ cup honey

  • ¾ cake wet (or red) preserved bean curd (¾ ounce)

  • 2 tablespoons Mei Kuei Lu Chiew, or gin

  • 4 ½ teaspoons dark soy sauce

  • 4 ½ teaspoons soy sauce

  • 4 ½ teaspoons oyster sauce

  • 4 ½ teaspoons hoisin sauce

  • Pinch of freshly ground white pepper

  • ¼ teaspoon salt

  • ½ teaspoon Chinese five spice powder


  1. Cut pork into lengthwise strips 2 inches wide and 1 inch thick. Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it.

  2. Place pork strips in a single layer at bottom of a small baking pan. Combine honey, bean curd, Mei Kuei Lu Chiew, soy sauces, oyster sauce, hoisin sauce, five spice powder, salt, and pepper in a small bowl. Pour over pork. Turn to coat. Cover with plastic wrap, and marinate in the refrigerator for at least 4 hours or overnight.

  3. Heat oven to broil. Unwrap baking pan, and place in broiler about 4 inches from heat. Broil until cooked through, 15 to 35 minutes (depending on the heat of your broiler). The pork should be turned 3 or 4 times while it cooks. If the sauce dries out, add some boiling water to pan. When meat is cooked, remove from pan, use immediately; or allow to cool, and refrigerate until ready to use.

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