serves
2
prep
50 minutes
cook
25 minutes
difficulty
Mid
serves
2
people
preparation
50
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 1 x 400g skinless pork shoulder, cut into 2cm-wide strips
- 1 tbsp salt
- steamed rice, to serve
Marinade
- 6 tbsp granulated sugar
- 2 tbsp Shaoxing wine (Chinese rice wine)
- 2 tbsp garlic, chopped
- 1 shallot, chopped
- 2 tbsp hoisin sauce
- 1 tbsp ginger juice
- 1 tsp five-spice powder
- ½ tsp shajiang powder
- ½ tsp light soy sauce
Glaze
- 3 tbsp maltose
- 3 tbsp granulated sugar
- 1 tbsp mirin
Marinating time 1 hour
Soaking time 30 minutes
Instructions
Combine the pork, salt, and 2 cups (500ml) water in a large bowl and soak for 30 minutes. Rinse under cold running water, drain, and pat dry with paper towels.
Combine all the marinade ingredients in a bowl, add the pork, cover, and marinate for 1 hour, turning 2–3 times. Discard the marinade.
Preheat the oven to 190°C. Line a roasting pan with a sheet of aluminum foil and place a wire mesh on top. Transfer the pork on the wire mesh and roast for 15 minutes until slightly brown.
Heat the glaze ingredients in a small saucepan over low heat and stir for 1–2 minutes to dissolve. Brush the pork with the glaze. Switch the cooking method to grill, preheat to medium, and grill the pork for 3–5 minutes. Turn the pork over, brush with another coat of glaze, and broil for another 3–5 minutes until caramelised.
Transfer the pork to a plate and brush on the remaining glaze. Serve with rice.
Image and recipe from China: The Cookbook by Kei Lum Chan and Diora Fong Chan (Phaidon, hbk, $59.95) . Read more about the authors and see other recipes from the book .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
