Honey-soy glazed pork
Honey-soy glazed pork

Honey-soy glazed pork

Preparation 15 minutes
Cooking time 1 hour approx.
Servings 4


  • 30 ml (2 tbsp) vegetable oil
  • 30 ml (2 tbsp) soy sauce
  • 45 ml (3 tbsp) honey (+ a dash for the final touch)
  • 45 ml (3 tbsp) balsamic vinegar
  • 10 ml (2 tsp) hoisin sauce
  • 2 garlic cloves, minced
  • 20 ml (2 tsp) fresh ginger, grated
  • 5 ml (1 tsp) Chinese five-spice mix
  • 1 rack of pork, about 1 kg to 1.5 kg (2 to 3 lb) with 4 to 5 ribs, pared and bones cleaned by the butcher


  1. In a large bowl, combine all the ingredients except the pork.
  2. Add the rack of pork.
  3. Refrigerate for 6 to 8 hours, flipping the pork in the marinade several times.
  4. Preheat the barbecue to maximum heat (or the oven to 180°C [375°F]).
  5. Remove the pork from the marinade.
  6. On the grill of the barbecue (or in a skillet over high heat), brown the meat on each side.
  7. Switch off one of the barbecue burners and place the meat on that side to cook with indirect heat (or place the meat in a roasting pan and cook in the oven).
  8. Cook for 50 to 60 minutes.
  9. Brush the rack regularly with marinade while cooking.
  10. To check the doneness, pierce the meat, next to the bone with the tip of a fork or skewer - the cooking juice must run clear.
  11. The rack of pork may be served slightly pink and juicy.
  12. Cut each serving to include a bone.
  13. Top with a dash of honey.
  14. Serve with steamed vegetables.


You can make your own five-spice mix, by blending together equal parts of the following spices: Sichuan pepper, star anise, cinnamon, fennel seeds, ground cloves.

Availability in stores