Sweet and Sticky Chinese Pork


  • 2-3lbs Pork Shoulder (cut into long 3inch strips)
  • 2 Tblps Honey
  • 1-2 cubes Red Fermented Tofu
  • 2 Tblsp Hoisin Sauce
  • 2 Tblsp Soy Sauce
  • 2 cloves Garlic – roughly chopped
  • 4 slices of Ginger – roughly chopped, approx. 2-3 Tblsp
  • 2 tsp Chinese Five Spice Powder
  • 2 Tblsp Chinese Rice Cooking Wine/ or dry Sherry
  • ½ tsp Salt
  • 1 Tblsp Korean Pepper Flakes – optional


  • 2 Tblps Honey
  • Leftover Marinade


  1. Cut the pork shoulder into thin 3inch thick strips.
  2. Combine marinade ingredients into a ziplock bag or large bowl and combine it with the pork.
  3. Marinate in the fridge for 24 hours.
  4. Remove the meat from the marinade and let it sit for an hour at room temperature.
  5. Add the marinade to a small pot and remove the chunks of garlic and ginger.
  6. Add 2 Tblsp Honey into the marinade and mix well.
  7. Cook it on low heat on a stove for 5 minutes or when the sauce starts to thicken. Set it aside for later.
  8. Prepare the Cobb Cooker, light a Cobblestone and wait a few minutes until it has turned grey. Insert the Grill plate.
  9. Cook the Pork for 20minutes on one side then flip it over for 10 minutes on the other side. Check for an internal temperature of 145°F (62°C)
  10. Glaze the pork 4-5 times, turning every minute to prevent burning. Keep basting and flipping the meat until it looks red and sticky.
  11. Remove from the Cobb and let it rest for 20minutes before cutting.
  12. Once the meat has rested, cut it up and enjoy.


Recipe compliments of Pups with Chopsticks, adapted to suit Cobb Cooker