Ingredients:
750g pork (shoulder/collar butt) ~ sliced
6 tbsp char siu sauce (Lee Kum Kee brand)
3 cloves garlic ~ finely minced
1 tbsp Shao Xing wine
2 tbsp honey + 1 tbs water
Directions:
- Add char siew sauce, rice wine & garlic with the pork & mix well until fully incorporated. Cover with plastic wrap & marinate in the fridge overnight.
- Preheat oven to 200 deg C. Place aluminum foil onto the baking tray & lay the strips on top. Brush a layer of the marinade onto the top of the strip's surface. Place another aluminum foil on top & bake for 30 mins. (Do not discard the marinated sauce!)
- Remove the tray from the oven, uncovered & turn the strips onto the other side. Apply another layer of the marinade on each strip. Cover the foil & place it back into the oven for another 20 mins.
- Remove the tray again from the oven, and discard the top foil paper. Brush a layer of honey onto the surface of the trip. Bake for 10 mins.
- Repeat step 4 (remember to turn the strip every time taking it out) until the honey has finished.
- Once the pork gradually turns red and has a charcoal appearance, it is completed. Turn off the heat, and leave the BBQ pork to stand for 10 mins in the oven. When cool down, slice & arrange. Serve with steamed rice as desired.
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