1medium onionhalved lengthwise then thinly sliced crosswise
⅓cupketchup
⅓cuphoney
6clovesgarlicminced
2tbspsoy sauce
1tbspchinese rice winesherry or dry white wine (totally fine if omitted)
1tspfive-spice powderyou could also omit this if you don't have it on hand - it won't have the Chinese BBQ pork flavour, but a delicious flavour nonetheless
½tspfreshly ground black pepper
Instructions
Season pork all over with salt. Heat 2 tbsp oil to shimmering hot in a wok or large skillet over high heat. Add half of pork and brown well on all sides; transfer to a bowl, then repeat with more oil and second batch of pork. (If you do all at once, it won't brown.) Transfer to the bowl.
To same skillet, add onion (and a splash more oil if pan is dry). Lower heat to medium and cook until soft and golden, about 6 minutes. Meanwhile, whisk together remaining ingredients to make the sauce. Add sauce to onions, then return pork and any accumulated juices to pan. Give it all a good stir, and add a splash of water if needed to thin the sauce. Cook several minutes longer, until pork is no longer pink inside.