3-4 pounds boneless pork loin, or pork shoulder/pork butt
- Marinade:
- 1/2 cup granulated white sugar
- 4 teaspoons salt
- 1 teaspoon five spice powder
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 tablespoon Shaoxing rice wine
- 4 tablespoon soy sauce
- 2 tablespoon hoisin sauce
- 4 teaspoons molasses
- 3-6 cloves finely minced garlic
For sauce:
2-4 tbsp honey
2 tbsp hot water
Original recipe calls for red food colouring for that Chinese restaurant look. I never use that.
Mix all marinade ingredients in a big bowl or ziplock bag. Add meat, and cover in plastic or seal tightly. Place in the fridge for several hours, even overnight.
For pork loin:
Remove meat from marinade and let drain on a plate.
Preheat oven to 200C (fan).
Heat wok and add vegetable or peanut oil.
Sear meat for a couple of minutes on each side, until it's dark and often crispy with black spots.
Place meat on a baking tray. Bake in oven for about 10-15 mins, checking temperature with a thermometer so it doesn't overcook. 65C is cooked.
Let meat sit on a cutting board for a few minutes.
Heat marinade in a pan until it's rapidly boiling. Add honey and water. Let cook until it reduces and thickens. Use this as your sauce for the pork.
Slice pork in thin circles and serve with sauce, rice or noodles, and some Chinese veg such as pak choi, broccoli, or green beans. Also nice with sriracha and/or sliced fresh chilis, and fresh coriander.
Once marinated, you can also slow cook the meat in a Dutch oven, in a low-heat oven. Haven't done this in a while so will have to update this with cooking times next time I do it. The slow cooking can work well for fattier meats such as shoulder and butt. If done in hot oven, shoulder and butt require longer cooking time than loins.
No comments:
Post a Comment