Cantonese Roast Pork

Pork shoulder marinated a full day and roasted in strips, basted with maltose near the end.

Pork, Tofu. Not vegetarian — contains pork.

Ingredients

• 1.2 kg pork shoulder, in strips 5 cm thick

Marinade

• 3 tablespoons hoisin sauce
• 2 cubes red fermented bean curd, mashed
• 2 tablespoons light soy sauce
• 2 tablespoons Shaoxing wine
• 2 tablespoons honey
• 1 teaspoon five spice powder
• 3 cloves garlic, crushed

To glaze

• 3 tablespoons maltose
• 2 tablespoons hot water

Method

1. Cut the shoulder into long strips about 5 cm through. Thicker and the middle is raw when the outside is done; thinner and it dries.
2. Mix the marinade and reserve 3 tablespoons of it in a separate bowl before the pork goes anywhere near the rest. That reserved portion has touched no raw meat and is what goes on at the end.
3. Rub the remaining marinade into the pork, bag it, and refrigerate for 24 hours, turning it twice. Six hours gives you seasoned outside and plain inside.
4. Heat the oven to 220C. Sit the strips on a rack over a tray of water — the water catches the drips and stops them smoking.
5. Roast 25 minutes, then turn the strips and roast another 20.
6. Stir the maltose into the hot water with the reserved marinade. Brush it over the strips and give them 8 more minutes, then brush and return them for a final 5. Maltose goes on at the END because sugar that thick burns long before the pork is cooked.
7. Rest 10 minutes before slicing across the strips.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under China · All recipes