Ingredients:
500g pork
2 tbsp honey
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp Lee Kum Kee char siu sauce
15g sugar
5g salt
1 tbsp dark soy sauce
20g high-proof liquor
“Prepare all ingredients. For the meat, pork collar (also known as pork butt or Boston butt) or pork belly are the best choices. Combine all the marinade ingredients in a bowl with the meat and mix thoroughly until well-coated. Marinate for at least 2 hours, but for the best flavor and texture, refrigerate overnight.”
“Preheat the oven to 200°C (400°F) using both the top and bottom heating elements. For more even heat distribution, place the meat on a wire rack set over a baking sheet (to catch drips).
Roast at 200°C for 15 minutes, then reduce the temperature to 180°C (350°F) and continue roasting for another 20 minutes. Halfway through the second stage, you can brush the meat with any remaining marinade to enhance the glaze and flavor.”
Mission accomplished, so easy.
Delicious
Lunch bento box from August 29th
