Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 1 kg. pork (I use pork needle)
- 5 tablespoons Hoisin sauce (100 g.)
- 50 ml. Chinese rice wine (can be substituted for dry sherry)
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar (20g.)
- 1 tablespoon Chinese five spice powder got r
- 1 teaspoon white pepper
- Star anise (optional) I got r
- Bay leaves (optional)
- Hoisin sauce, honey, sugar, Chinese wine, soy sauce, oyster sauce, black soy sauce, Chinese five-spice powder, and white pepper were combined in a bowl. We thoroughly mix everything together until there are no lumps.
- Add the pork and combine thoroughly with clean hands, then cover with plastic wrap and refrigerate for at least 2 hours.
- The pig is usually cooked on the grill, but today I'm going to bake it. Place the pork on a baking rack in a preheated oven at 200°C and cook for 10 minutes on one side.
- We remove it from the oven, turn it over, and brush it with the sauce we have macerated it in before returning it to the oven for another 10 minutes.
- We turn the oven off and leave it to rest for another 5 minutes. Meanwhile, the sauce is being prepared.
- We put the remaining of the sauce we used to macerate the pork in a skillet and reduce it until it thickens. It is held in reserve by us.
- We take the pork out of the oven and it's ready to eat; we cut it into little pieces and serve it with the sauce we've reduced; I also toss in some chives and sesame seeds.
Amount Per Serving Calories 746Total Fat 36gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 19gCholesterol 221mgSodium 1810mgCarbohydrates 31gFiber 2gSugar 24gProtein 69g