Chinese Barbecue pork: (Serves 4)


  • ¼ cup hoisin sause

  • 2 tablespoons soy sauce

  • ¼ cup honey

  • 1 ½ tablespoons chinese cooking wine or dry sherry

  • 1 teaspoon chinese five-spice powder

  • 1 kg pork neck cut into 5cm wide strips


  • Combine the hoisin sauce, soy sauce, honey, chinese cooking wine and chinese five-spice in a large non-metallic bowl. Add the pork pieces and mix to coat well.

  • Cover and refrigerate for a least 3 hours or overnight.

  • Preheat oven to 200˚C.

  • Drain the pork, reserving the marinade, and place on a rack in a baking disk.

  • Bake for 40 minutes or until cooked through, brushing with marinade frequently.

  • Slice and serve with steamed greens and rice or add to a soup or stir-fry.

Source: Donna Hay: Page 116