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
- 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)
- 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)
- 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.
- 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.)
- Serve hot.
Adapted from Cook’s Country