INGREDIENTS
1kg pork butt or pork shoulder
¼ cup hoisin sauce
1 tablespoon cup brown sugar
¼ cup Chinese Shaoxing wine
¼ cup honey
3 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp fine salt
½ tsp Chinese 5-spice powder
3 garlic cloves, finely grated
1 tbsp beetroot powder
STEP 1
Slice the pork lengthways to form long pieces.
STEP 2
Place all ingredients except the pork into a large bowl and mix until well combined.
STEP 3
Place the pork and the marinade bowl or ziplock bag. Set aside to marinate in the fridge overnight.
STEP 4
Preheat oven to 180°C/350°F.
STEP 5
Line a roasting tray. Place a rack on top. Remove the pork pieces from the marinade and place onto the rack. Pour water into the bottom of the roasting line (ensure the water level is below the pork). The water will help to stop the sweet marinade from burning on your roasting tray. Cook in preheated oven for 20 minutes.
STEP 6
In the meantime, cooked the remaining sauce in the small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until thickened slightly. Remove from heat and divide the mixture between 2 bowls. One half will be for brushing and the other can be used as a serving sauce.
STEP 7
Remove the pork from the oven. Brush both sides of the pork with the cooked marinade sauce. Place back into the oven to cook for another 30 minutes or until cooked through. Remove from the oven, brush again with the cooked sauce and rest for 10 minutes before slicing.
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Original of the video here
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