Chat Sui

• total tid: 1 hour 2 minutes

Ingredienser

2 ½ pound of boneless pork shoulder or pork butt

Marinade:

5 Tbsps sugar

3 Tbsps honey

3 Tbsps soy sauce

2 pieces red fermented bean curd (Wangzhihe Fermented Red Chili Bean Curd)

½ tsp salt

1 Tbsp grated garlic

½ tsp five-spice powder

6g / 1 Tbsp red yeast powder, or red food coloring (can skip if you don’t care for presentation)

Vejledning

Heat up marinade and mix until everything is combined

Once sauce is heated up, mix together 1 tbsp of tapioca (or corn) starch and water

Turn heat onto low and add the starch mixture. Mix until everything is well combined

Turn heat off and let sauce cool for 10-15 minutes while

You stab pork butt/shoulder with fork then rub 3 tbsp of chinese cooking wine over it

Use a paper towel to dry the excess moisture then add your cooled down marinade, which should be thickened at this point

Rub all over and let it marinate overnight for best results - mix periodically so everything is evenly coated

Next day

Preheat oven to 400 degrees

Put meat on a baking rack and roast for 20 minutes

Take the pork out of the oven, brush your excess sauce on the pork then flip and brush sauce on the flipped side as well

Put it back into the oven for another 20 minutes

Take it out again, brush honey over the pork then flip and brush honey on the flipped side as well

Put it back into the oven one more time for 10 minutes

Enjoy with rice