Pork is another symbolic food along with noodles or dumplings to be eaten during Chinese New Year’s 15-day celebration.
My mother always taught me to eat pork during Chinese New Year because it symbolizes strength and wealth. Because pork is richer in fat than other meats, it promises to usher in a year filled with riches and abundance. Please enjoy my easy and delicious recipe for Honey BBQ Pork that’s been passed down in my family for generations. So versatile, you can slice it up and serve it in bao buns or throw into fried rice or any stir-fry. It’s also a wonderful accompaniment to wonton soup.
Gung Hay Fat Choy!
Katie Chin is the author of several Chinese and Asian cookbooks, and the blogger chef behind ChefKatieChin.com. She is the culinary expert for Chinese cuisine on 196 flavors.
- 1½ lb boneless pork butt or shoulder , trimmed of fat
- 2 tablespoons ketchup
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 clove garlic , minced
- 1 teaspoon brandy
- ½ teaspoon five spice powder
- 4 tablespoons honey
- In a small bowl, combine the ketchup, salt, sugar, garlic, brandy, 5 spice powder and honey. Rub this mixture on the pork pieces, covering all sides. Marinate the pork in the refrigerator, covered, for 2 hours or longer.
Heat the oven to 425F/220C.
Place the pork on a rack in a roasting pan and cook for 20 minutes. Turn the pork and cook for an additional 20 minutes. Reduce the heat to 350F/180C, and cook for an additional 20 minutes, until the pork reaches an internal temperature of 170F/75C.
Remove from the oven. When the pork is cool enough to handle, cut across the grain into ¼-inch (5mm) thick pieces. Serve at room temperature or cold. Brush any remaining cooking sauce over the sliced pork before serving.