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Chinese Barbecued Pork Parfaits

 Chinese Barbecued Pork Parfaits
Layered in small glasses, these Asian-style parfaits are sure to wow guests. The tender pork, rice and flavorful sauce may tempt you to try larger portions as an entree!
24 ServingsPrep: 30 min. Bake: 1-3/4 hours


  • 1/2 cup rice vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup hoisin sauce
  • 1/3 cup honey
  • 1/3 cup black bean sauce
  • 9 garlic cloves, minced
  • 4-1/2 teaspoons minced fresh gingerroot
  • 3 to 4 teaspoons Chinese five-spice powder
  • 3 teaspoons grated orange peel
  • 3/4 teaspoon pepper
  • 1 boneless pork shoulder butt roast (2 pounds)
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 3 cups hot cooked long grain rice
  • 1/2 cup lightly salted cashews
  • 1/2 cup thinly sliced green onions


  • In a small bowl, combine the first 10 ingredients. Cover and
  • refrigerate 1 cup sauce for thickening; set aside remaining sauce
  • for basting.
  • Cut the roast in quarters and place on a rack in a shallow roasting
  • pan; pour 1 in. of water into bottom of pan. Spoon half of the

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Chinese Barbecued Pork Parfaits (continued)

Directions (continued)

  • remaining sauce mixture over roast. Cover and bake at 350° for
  • 1-1/2 hours, basting occasionally with remaining sauce.
  • Increase heat to 400° bake, uncovered, 15 minutes longer, basting
  • occasionally. Remove roast; cool slightly. Shred pork with two
  • forks.
  • Place reserved sauce mixture in a small saucepan. Bring to a boil.
  • Combine cornstarch and water until smooth; gradually stir into the
  • pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened; stir in shredded pork.
  • In each of twenty-four 3-oz. glasses or mini dessert bowls, layer
  • rice and shredded pork; sprinkle with cashews and green onions.
  • Yield: 2 dozen.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.