Chinese Barbecued Pork Steak Recipe

Wow!; these Chinese Barbecued Pork Steaks are really good. Those were the first words out of my wife’s move when she tasted them. These pork steaks are a little bit of work, but well worth the effort.
The pork steaks start out in the slow cooker, coated with a spice rub, consisting mainly of Chinese five spice powder. They are slow cooked to just fork tender, transferred to the boiler, and coated with the Chinese BBQ sauce to form a sticky and delicious glaze.
The next time you are in the mood for Chinese, give this Chinese Barbecued Pork Steak Recipe a try; it’s really good.

Chinese Barbecued Pork Steak Recipe

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• Author: Cullys Kitchen

Ingredients

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• 1 boneless pork butt roast (5 to 6 pounds (excess fat trimmed and cut into 1-inch slices crosswise to form steaks)
• 1 ½ teaspoon Chinese five spice powder (divided)
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• 1/3 cup hoisin sauce
• 1/3 cup honey
• A ¼ cup of sugar
• A ¼ cup of soy sauce
• ¼ cup ketchup
• 2 tablespoons dry sherry
• 1 tablespoon sesame oil
• 1 tablespoon ginger (grated)
• 2 garlic cloves (crushed and minced)

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Instructions

1. In a small bowl mix together the salt, pepper, and ¾ teaspoon of the 5 spice powder. Rub the mixture into both sides of the pork steaks. Place the steaks in the slow cooker, and slow cook on low until fork tender about 5 – 6 hours (you don’t want them done to the fall apart stage because you need to be able to handle them)
2. While the pork is cooking in a medium size bowl mix together the hoisin sauce, honey, sugar, soy sauce, sherry, sesame oil, ginger, garlic, and the remaining ¾ teaspoon of five spice powder; set aside.
3. Line a broiler pan with aluminum foil, and pour about a cup of water into the bottom of the pan, and spray the grated top with cooking spray; set broiler on low with rack adjusted about 4 inches from the broiler element. Place the pork steaks in a single layer on broiler grate and brush each steak generously with the reserved sauce. Broil until steaks are lightly caramelized, flip, and repeat the process. (About 5 minutes on each side.) Coat the stakes again and continue cooking until the steaks reach a deep mahogany color, and are slightly charred on the edges. (I flipped them one more time during this process and used up all of the sauce.)
4. Serve hot.

Adapted from Cook’s Country