Monday, 6 April 2009

Roast Pork Chinese style

IMG_7278, originally uploaded by jiapui.

Aa does the English dishes and I normally do the Chinese versions. Roast pork is a nice representation of the differences in our culinary skills.
Been eating so much pork lately that I am starting to get tired of its taste. Looks like I'll have to source out some alternative pretty soon.

- Pork 2kg (Belly is nice what i have here is a shoulder which is pretty tough as there is very little fat content in the meat itself)
- 5 Tbsp Oyster sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp light soy sauce
- 4 Tbsp Sugar
- 2 Tbsp sesame seed oil
- 2 Tbsp five spice powder.
- Lotsa garlic (As much as your friends can tolerate wahaha)

Mix all the sauces together with 3 Tbsp of water. Rub it all over the meat. Marinate for at least an hour. Overnight works best. Preheat oven to 250 degrees C. Pop the pork into the oven and immediately reduce the heat to 170 degrees C. This will help you to achieve some crackling. Cater approx 25mins for every half kilo of meat.

*Rest your meat for 15mins before carving so that the juices are reabsorbed into the meat. Slice it thin when serving. Eat warm when it is moist.

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