Baked Chinese BBQ Pork
What you’ll need
Ingredients
- 1/2 lb. pork neck
- 2 Tbsp. sweet peas, blanched
- 1 tsp. butter
- edible flowers for garnish
Marinade
- 1/4 cup Lee Kum Kee Char Siu Sauce
- 1 tsp. Lee Kum Kee Chicken Bouillon Powder
- 1 Tbsp. Lee Kum Kee Sweet Bean Sauce
- 1 1/2 Tbsp. minced garlic
- 2 Tbsp. rose wine
Seasoning
- 1 Tbsp. honey
- 1/4 tsp. salt
- 1 tsp. honey mustard
Made with
Lee Kum Kee products
How to make it
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Combine Lee Kum Kee Char Siu Sauce, Chicken Bouillon Powder, Sweet Bean Sauce, minced garlic, and rose wine to marinate the pork neck meat for 12 hours. Refrigerate.
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Remove marinated pork neck from refrigerator and drain. Pre-heat oven to 400ᵒF and bake marinated pork meat for 30 minutes, flipping and brushing with honey every 10 minutes.
-
Stir fry the blanched sweet peas in butter and season with salt. Set aside.
-
Once pork is done, remove from oven and allow to rest covered for 10 minuters before slicing.
-
To plate, place the stir-fried sweet peas on the plate and place the baked pork neck on top of the sweet peas. Garnish with edible flowers and serve with honey mustard on the side.
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