Cantonese style BBQ pork (廣式义燒)

My favourite pork dish ever! Nothing can beat sticky, tender pork with a sunny side up egg on top of steamed rice. I would not recommend using pork tenderloin, since after 48 hours of marinading, pork shoulders will be very tender, and shoulder has a richer taste than tenderloin.


  • 2 x 600 g pork shoulders 

The marinade

  • 3 tbsp light soy sauce
  • 1.5 tbsp oyster sauce
  • 1.5 tbsp Hoisin sauce 
  • 2 tbsp Shaoxing wine
  • 4 tbsp caster sugar
  • 1.5 tbsp garlic powder
  • 4 tbsp runny honey (regular clear flower honey with no special flavour is best) plus extra honey for brushing
  • 1 tsp salt
  • 2 small pieces red fermented beancurd (南乳) or white fermented beancurd (腐乳) (The bbq pork will get a very nice red colour if you use red fermented beancurd, so if you are using the white, the colour might not be as red.)
  • Steamed rice
  • Fried egg

Recipe Preparation

In a small bowl, use a fork to mash the fermented beancurd into paste and add the remaining marinade ingredients into the bowl. Mix until well combined.
Put the pork shoulders into a doubled Ziploc bag and pour in all the marinade. Zip the bags closed and move it around to make sure that the marinade is soaked into the meat completely. Refrigerate mixture in a shallow bowl (in case the marinade leaks) for 24-48 hours.
Preheat oven to 200℃ with grill and fan assisted function. Set a baking tray on the lower rack to catch any drippings from the pork. 
Take the pork out of the fridge, drain the marinade, and lightly pat the pork dry with kitchen paper. Let the meat rest on a baking rack at room temperature for 30 minutes. Return pork to the oven, on the middle rack. Roast for 10-12 minutes or until the edges of the pork start to char. Turn pork shoulders once, and continue to roast for another 10-12 minutes or until edges of meat char. 
When ready, remove from the oven and brush pork with extra honey. Let rest for 5 minutes before carving into 1 cm pieces. Serve warm over steamed rice and a fried egg.

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