How to make it
4 steps. Take it one step at a time.
Combine minced garlic, honey, soy sauce, five-spice powder
In a large bowl, combine minced garlic, honey, soy sauce, five-spice powder, and red yeast rice powder. Add the pork strips and toss to coat thoroughly. Marinate in the refrigerator for at least 2 hours, or ideally overnight.
Preheat your oven
Preheat your oven to 400°F (204°C). Place the marinated pork on a wire rack over a baking tray. Roast for 30–40 minutes, flipping halfway and basting with leftover marinade, until the internal temperature reaches 145°F (63°C) and the edges are slightly charred.
40 minPrepare the gravy
While the pork roasts, prepare the gravy. In a small saucepan, bring pork stock and any remaining clean marinade to a simmer. Stir in the cornstarch slurry (cornstarch mixed with 2 tbsp water) and cook until thickened. Taste and adjust with honey or soy sauce if needed.
10 minOnce the pork is done, let it rest
Once the pork is done, let it rest for 10 minutes before slicing into thin pieces. Serve a generous portion of warm jasmine rice on a plate, top with sliced BBQ pork, half a soft-boiled egg, and cucumber slices. Drizzle the warm gravy over the pork and rice.
A little kitchen wisdom
For the most authentic flavor, let the pork marinate overnight. The signature red color comes from red yeast rice powder or a tiny bit of food coloring, but the taste comes from the five-spice and honey glaze.
