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Ingredients
1kg pork shoulder steaks, thicker ones are best Marinade: 2tbspn light soy sauce 1 tspn dark soy sauce 1 tbspn chinese cooking wine or dry sherry 1 tbspn honey 1 tbspn brown sugar 2 tbspn oyster sauce 1 tbspn hoisin sauce 1/2 tspn Chinese 5 spice powder 1/4 - 1/2 tspn white pepper 1 tspn salt 1 tspn garlic powder/granules 1 piece sliced thumb sized ginger grated (or 1 tspn ginger powder) Optional - 5 drops red food dye Basting mixture: 2 tbspn of reserved marinade 1 tbspn honey
Method
Mix all marinade ingredients together Reserve 2 tbspns of marinade before adding to pork Put pork into a plastic food bad Add remaining marinade and make sure pork is fully coated Marinade pork for minimum if 4 hours, but preferably over night Heat oven to 140⁰C Remove pork from marinade, place in dish and put in oven Cook for 1.5 hours Mix reserved marinade with honey Remove pork from oven and turn up temperature to 200⁰C Place pork on a shallow tray Coat pork in basting mixture Return pork to oven once up to temperature Cook for further 10-15 minutes, removing pork every 5 minutes, turning it and re-basting it Remove from oven Goes well with fried rice, or salad and baked potato Can be eaten cold
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