Barbecue Pork Recipe |
Ingredients: |
80 ml fermented bean curd 4 tablespoons light yellow bean soy 100 ml Chinese cooking wine 80 ml hoisin sauce 4 tablespoons yellow bean paste 5 tablespoons caster sugar 4 cloves garlic, peeled 1 x 2 kg piece pork neck, quartered |
Method: Mix all the ingredients except the pork together and blend to a smooth paste. Marinate the pork in the paste for as little as 2 hours or as long as 24 hours – the longer the better. When you are ready to cook, preheat the oven to 180 degrees Celsius. Place the pork sections on a cooking rack over an oven dish, and half-fill the dish with water. This will help to stop the meat from drying out during cooking. Roast the pork for 35-40 minutes or until golden and fragrant. Rest the meat for 10-15 minutes. Slice finely and serve with steamed jasmine rice and some Chinese greens. |
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