Honey char shu
Rub salt and coarsely smelt black pepper into the pork.
Once you have evenly drilled holes through the whole pork with a fork, place it on a batter and let it rest in the fridge for an hour.
Heat 1 tablespoon of salad oil in a frying pan, add the pork fat down and grill over medium heat. Roll the entire surface and brown it.
Put 2 liters of water and meat grilled in [3] in a pot and heat it. Once it's boiling, remove any scum, turn it low, and boil for 1 hour to 1 hour and 20 minutes.
Add all the ingredients for the dipping sauce to a frying pan and bring to a boil.
Put the pork from [4] in a zippered bag and pour [5] while it's hot. Remove the air, close the bag and leave it for an hour and a half.
After absorbing excess water with a paper towel, apply the combined [A] evenly to the surface of the meat with a brush.
Preheated at 180°C, lightly bake the surface in the oven for about 5 minutes and finish. Cut them into sizes that are easy to eat.
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- Pork shoulder loin meat
- 600g
-
- salt
- 2 tsp
-
- Coarsely smelt black pepper
- Appropriate amount
-
- Salad oil
- 1 tablespoon
-
[Dried soup]
- soy sauce
- 500cc
-
- Alcohol
- 30cc
-
- Shaoxing wine
- 30cc
-
- Long slicing
- 50g
-
- Chop ginger
- 30g
-
- Crushed with the belly of a garlic knife
- 10g
-
- Octagon
- 2
-
- Cinnamon
- Small amount
-
- Camellia
- Small amount
-
- Red chili pepper
- Two
-
[A]
- Honey
- 2 tbsp
-
- Coarsely smelt black pepper
- Appropriate amount
