Directions
- 1For the marinade, add red, fermented bean curd, garlic gloves, and thai shallots.
- 2Add two tablespoons of hoisin sauce,
- 32 tablespoons of Shaoxing rice wine vinegar,
- 41 1/2 tablespoons of five spice,
- 52-3 tablespoons of honey,
- 6Optional: a tablespoon of sesame oil.
- 7Next: add ginger...
- 8...and blitz it up!
- 9Grind down the red yeast rice!
- 10Then, season the pork with it.
- 11Pour it into the marinade.
- 12Let it rest in the fridge for a minimum of 24 hours.
- 13After 24 hours, put the meat on a rack and put it in the oven for 40 min. at 180°C.
- 14To take it to the next level: Let's glaze the meat!
- 15Mix maltose with the remaining marinade.
- 16Whack the oven up and glaze for 5-6 minutes!
Ingredients
- 1 can red fermented bean curd
- 4 garlic gloves
- 6 thai shallots
- 2 tablespoons hoisin sauce
- 2 tablespoons Shaoxing rice wine vinegar
- 1.5 tablespoons five spice
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 1 piece ginger
- 1 cup red yeast rice
- 2 pieces pork
- 1 cup maltose
Equipment
food processormortar and pestleovenbaking rack
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