There's a Chinese restaurant not far from where I live has quite nice BBQ pork, even though I wonder sometimes myself why spend time on preparation and an extra 40 minutes in the oven, but when the result comes out with the right sensation on your tongue and in the mouth, you began to admire the magic hands of yourselves, on how you possibly turning a simple piece of pig to a such delightful dish.
level | prep time | cooking time | yield |
easy | 10 mins+48hrs | 40 mins | 4 servings |
Ingredients / Preparation
1. 400g pork shoulder / rinsed and paper towel dried
------ marinade sauce ------
2. 2 tbs oyster mushrooms soy sauce
3. 2 tbs premium soy sauce
4. 2 tbs light soy sauce
5. 2 tbs raw sugar
6. 1 tbs Shao-xing wine
7. 1 tsp garlic / finely chopped
8. 2 tbs red yeast rice (Monascus purpures)
9. 1/4 tsp Chinese five spice
10. 1/2 licorice root powder
11. 1/2 galanga ginger powder
12. 1 tsp BBQ sauce
------ glaze ------
13. 1/4 cup hot water
14. 1 tbs motose / dissolved in hot water
15. 1 tsp raw sugar / dissolved in hot water
Method:
1. For the marinade, combine all ingredients (1 to 12) in a bowl, and refrigerate for at least 48 hours.
2. Preheat oven to 180°C. Remove pork from the bowl, reserving marinade. Place pork on a wire rack. Roast for 40 minutes.
3. While roasting, turning BBQ pork once or twice, basting frequently with marinade.
4. On 30 minutes, brush glaze on one side barbeque pork, roast for 5 minutes. Turn to the other side, brush the glaze and roast for the last 5 minutes.
Nagging PDD:
*Red yeast rice (Monascus purpures) can be replaced with red food colouring.
*By placing a big bowl with boiling water in the oven while roasting creates moisture, it helps afterwards cleaning easier. PDD also suggest with any roasting meat that contains sugar, wouldn't be harm to just simply lay out a foil underneath the wire rag to save time for heavy duty cleaning.
A succulent, delightful dish!