Asian Barbecued Pork

Name: Asian Barbecued Pork
Ingredients: 2.5 pounds lean boneless pork loin; 0.25 cup honey; 0.75 cake wet (or red) preserved bean curd (¾ ounce); 2 tablespoons Mei Kuei Lu Chiew, or gin; 4.5 teaspoons dark soy sauce; 4.5 teaspoons soy sauce; 4.5 teaspoons oyster sauce; 4.5 teaspoons hoisin sauce; Pinch of freshly ground white pepper; 0.25 teaspoon salt; 0.5 teaspoon Chinese five spice powder

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Yield:

Makes 2 1/2 pounds

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

Ingredients

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

Directions

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.
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.
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.