Roasted Pork Strips – Chinese Pork Satay

These roasted pork strips are a sort of satay but the meat is not cut in pieces before sticking it onto a skewer.

The marinade is typically Chinese; fresh ginger and sherry flavours it. A friend of mine, born here but has Chinese parents (Hong Kong), brings me a delicious sherry.

I have tried different types of sherry already but have not yet run into a nice one. This cooking sherry has a rich taste, but is stil tender in flavour. It gives exactly that extra taste kick that Chinese food has; great stuff ;-). Thanks Shelley!

This recipe takes 2,5 hours to make (including marinating) and is enough for 4 people.

Roasted Pork Strips #525 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 418.


  • 1 kg of pork
  • 1/2 tablespoon of oil


  • 2 tablespoons of chopped onions
  • 2 shredded cloves of garlic
  • 4 slices of ginger root
  • 4 tablespoons of soya
  • 2 tablespoons of sherry
  • 1 tablespoon of sugar
  1. Cut the pork into long strips of 5 cm width by 15 cm length and a thickness of +/- 5 cm.
  2. Rub onions, garlic, sugar and shredded ginger together into a paste, mix in the soya, oil and sherry.
  3. Marinate the meat strips for at least 2 hours.
  4. Dry them well and coat them with some oil.
  5. Stick them on skewers.
  6. You can use satay skewers to push the meat once up and once down on it.

I get shoulder chops because they are juicy and have some fat so great meat for BBQ or grill plate.

First I rub the onions, sugar, garlic and ginger (shredded) into a paste.

I pour the sherry and the salted soy sauce (Kikkoman for instance) into the mortar and mix everything thoroughly.

Then I pour it over the meat and I make sure every piece is covered well with the marinade.

I cover with foil and let it rest in de fridge. The longer you marinate the meat, the better, but at least half an hour I would say.

Than I stick them on thick iron skewers.

I ‘roast’  them on a grill plate, but above a charcoal BBQ it is even better of course.

Charcoal makes my balcony dirty. Therefore I use my grill plate which works a lot cleaner and the strips also get a nice color because of the sugar and soy sauce.

I serve my roasted pork bars with white rice, a salad and some sweet soy sauce to pour over it.

You can taste the sherry super well in the meat. It gives exactly that extra umami so the pork only gets better. Delicious!

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