Cantonese BBQ pork: shoulder strips lacquered in a honey-hoisin-fermented glaze, roasted with charred edges that taste like the best corner of every roast.
800 g
🍖 Pork Shoulder ›
in long 4 cm strips
1 tbsp
🟤 Miso Paste ›
stand-in for fermented bean curd
Mise en place
Before you start
Prep checklist
Pork Shoulder — in long 4 cm strips
Miso Paste — stand-in for fermented bean curd
Whisk the marinade; reserve 4 tablespoons. Marinate the pork 6–24 hours.
Roast on a rack over a water-filled tray at 200°C, 30 minutes, flipping and basting at halftime.
💡
The water tray catches drips before they scorch and keeps the oven humid — the roast-shop secret.
Baste with the honey-heavy reserve and broil 4–5 minutes per side until the edges char and bubble. Rest 10, slice thick.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
In fried rice and noodle soups
Garnish
Fresh herbs added off the heat
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