THE PENINSULA HONG KONG
BARBECUED PORK
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This flavourful recipe is adapted from a signature preparation served at Spring Moon, The Peninsula Hong Kong’s celebrated, Michelin-starred Cantonese fine-dining restaurant.
Preparation:
- Cut the pork into strips about 1 cm thick, 4 cm wide and 15 cm long.
- Soak the pork in a bowl of cold water for 6 to 8 hours (change the water every 2 to 3 hours) for the best taste.
- Refrigerate the pork for about 4 hours.
- Mix all seasonings together, and marinate the pork in the mixture for 20 minutes.
- Roast the pork for 18 minutes in a preheated oven at 160°C.
- Baste the pork with maltose or honey, roast for another 10 minutes, and serve.
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Ingredients:
- 600 g pork butt or pork shoulder
- 25 g ground bean sauce
- 20 g fermented red bean curd
- 10 g Hoisin sauce
- 5 g Chinese sesame paste
- 35 ml Mei Kuei Lu Chiew (Chinese rose-infused cooking wine)
- 20 g salt
- 500 g sugar
- maltose or honey to taste
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