The flavor of this barbecued pork is truly delicious and if you are the one assigned to slicing it after it's cooked it is very difficult not to start nibbling on it while you slice (just to make sure that it tastes okay to serve)!
Chinese barbecued pork is a dish unto itself, but it is also a very important part of a number of other Chinese food recipes. We use it in our Chinese Barbecued Pork Fried Rice, Chinese Wonton Soup and sometimes we use in our Cantonese Chow Mein rather than using a stir-fried pork.
It is extremely versatile. The barbecued pork can be served hot or at room temperature and I find it makes for a great snack, rather than nibbling on potato chips or other packaged snack foods.
Earl and I prefer to use pork tenderloin, although most Chinese restaurants use pork shoulder, for their barbecued pork, as it is a less expensive cut of meat.
Ingredients
Directions