Dragonfish Chinese Barbecue Pork

10-15
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"This is out of the 2003 edition of KCTS Chefs cookbook. It was sent in by Executive Chef Michael Weeks from the Dragonfish Asian Cafe in Seattle, Washington. Cooking time does not include marinating time. I finally made this and had to cook the pork an additional 15 mins. The meat is so tender and full of flavor. I hope you enjoy it."

Original recipe yields 10-15 servings
OK
  • FOR MARINADE
  • FOR ACCOMPANIMENTS

Nutritional

  • Serving Size: 1 (186.5 g)
  • Calories 249.7
  • Total Fat - 7.8 g
  • Saturated Fat - 2 g
  • Cholesterol - 63.4 mg
  • Sodium - 1737.6 mg
  • Total Carbohydrate - 21.5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 14.7 g
  • Protein - 25.3 g
  • Calcium - 64.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 3.4 mg
  • Thiamin - 0.1 mg

Step 1

C;ean the outside of pork removing all fat and silver skin.

Step 2

Mix marinade ingredients together, reserving 1/4 cup of marinade for basting while the pork is cooking.

Step 3

Place pork in remaining marinade (marinade should cover pork).

Step 4

Refrigerate for 24 to 48 hours.

Step 5

If you marinade less then 24 hours the full flavors will not develop; if you marinade for over 48 hours the marinade will desiccate the pork and the texture will suffer.

Step 6

Arrange pork on a broiler pan or a wire rack fitted into a sheet pan.

Step 7

Fill with 1/2 inch of water (water should not touch pork).

Step 8

Place in 325° oven.

Step 9

It will take 25 to 30 minutes to cook the pork, basting every 7 to 9 minutes and rolling pork over to baste all sides evenly.

Step 10

As with all roasted meats you should allow it to rest for 10 to 15 minutes before cutting.

Step 11

This will maintain the natural juices in the meat.

Step 12

Serve while still warm; slice 1/8-inch thick and arrange on platter with accompaniments.

Tips & Variations


No special items needed.

Related

JostLori

Ten stars!!! The marinade itself smelled so yummy I just wanted to drink it! I knew the pork would be excellent - and it was! The only issue I had was with the cook time. At 325, the pork was still too pink after 30 minutes. So I upped the temp to 400 and left in the oven for another little bit. We did have excess marinade, which I used to brush on some leftover baked chicken wings yesterday. OMG - delicious too!!! Thanks for posting! Made for First Time Tag in FF&F.

review by:
(1 Jun 2016)