Serves 4–6
Ingredients:
2 garlic cloves
1 teaspoon five-spice powder
3 tablespoons light soy sauce
2 tablespoons fermented red
bean curd (available from
Chinese and Asian markets)
1 tablespoon hoisin sauce
1 tablespoon sugar
3 tablespoons Shaoxing rice wine
1¼lbs (600g) pork shoulder,
cut into strips 1¼–1¾in
(3–4cm) thick
2 tablespoons runny honey
Method:
1. Crush the garlic and mix with the five-spice powder. Combine with the soy sauce, fermented bean curd, hoisin sauce, sugar, and rice wine. Put the pork in a shallow glass or ceramic dish, and cover with the marinade. Marinate in the refrigerator for at least 4 hours, turning a few times to ensure that the meat is well coated.
2. Preheat the oven to 450°F (230°C). Fill a deep baking dish with water, and fit a wire rack over the top. Place the pork directly on the rack.
3. Bake in the oven for 30 minutes, basting the pork with the marinade at least three times during the cooking process. Just before the end of the cooking time, preheat the broiler until very hot.
4. Carefully remove the baking dish from the oven, and brush the pork strips with the honey using a pastry brush. Broil the strips until the pork caramelizes and chars slightly around the edges.
5. Serve hot with rice, or sliced into stir-fries and soups. Alternatively, serve individual portions nestled in small, crisp lettuce leaves, ready to pick up
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| Chinese barbecue pork recipe |
