What Meat to Use for Chinese BBQ Pork

By Cassie Damewood, eHow Contributor , last updated August 12, 2013

Chinese BBQ pork is one of the tastiest and most succulent dishes on Chinese menus and is easy to make at home. It's traditionally made with the fattier cuts of pork and roasted very slowly so the fat, spices and flavorings melt through the lean part of the meat. Because it's the star of the meal, Chinese BBQ pork is customarily served with steamed, white jasmine rice and a simple cucumber salad dressed with a little rice vinegar.

1. • By far, the most common cut used for Chinese BBQ pork is pork belly. It is a large, rectangular cut that is boned before roasting. The tough skin has to be heavily scored so it won't shrink during roasting and to allow the seasonings to penetrate the substantial layer of fat below the skin. Pork belly produces a moist, melt-in-your-mouth meat with a slightly crispy outer layer when roasted uncovered for several hours in an oven set to 300 degree Fahrenheit. Turn pork belly several times during roasting.

   • Also known as pork butt or Boston butt, the shoulder blade is usually removed before roasting to facilitate carving. Pork shoulder is frequently cut into large, meaty, boneless portions and marketed as country style ribs which you can also use for Chinese BBQ pork. Since it's cut near the head of the pig, it has a sweeter flavor than pork belly and an ample amount of fat to keep it moist. Like pork belly, it should be generously scored before roasting.

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• Although considerably less fatty than the other Chinese BBQ cuts, loin and tenderloin can be used if you cook them slowly and add chunks of slab bacon or fatback to the pan. Fatback is a hard, fat cut from the back of the pig and used to make lard, cracklings and sausage. Pork tenderloin is particularly good for stir-fry "roast pork" which is thinly sliced and quickly sauteed in a wok or deep skillet with the same spices used to slow-roast fattier cuts.

• Refrigerate the pork uncovered to help the skin dry out and become crispy during roasting. Season it well with fresh garlic and ginger, hoisin sauce, five-spice powder, salt and pepper. For extra flavor, rub the mixture into the pork and let it marinate for up to 24 hours in the refrigerator. Bring the pork to room temperature before putting it into the oven to ensure even cooking. Cook it for 20 minutes at the highest temperature your oven allows. Reduce the heat to 300 degrees F and roast uncovered for about 30 minutes per pound. Turn the roast often and add water to the pan to keep it moist, as needed.

Source: http://www.ehow.com/info_12305897_meat-use-chinese-bbq-pork.html

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