Serves 1
Directions
- 1Divide the pork into small pieces.
- 2Add 400g of water and 5g of soda powder, then stir to dissolve.
- 3Add the meat and mix well for a few minutes.
- 4Let the meat stand for 20 minutes with the baking soda mixture.
- 5After 20 minutes, wash the meat off with cold water.
- 6Poke holes in the meat to help it absorb the seasoning.
- 7Weigh and combine the seasoning ingredients: 20g MSG, 40g Sugar, 20g Chicken powder, 3g Ginger Powder, 3g Licorice Powder, 2g Ground Pepper, 3g Five Flavors Powder, 5g Sesame oil, 150g char siu sauce, 20g Oyster sauce, 20g Soy sauce, 30g Rose dew wine/ Mui Kwe Lu, 50g Peanut Butter, 1g Shrimp brick color (food red), 20g Minced garlic, and 20g Minced purple onion.
- 8Dissolve the seasoning and put it in the marinade with the meat.
- 9Add 50g of cooking oil and mix one more time.
- 10Marinate the meat for about 1 hour to absorb the spices, or overnight in the fridge for crispier meat.
- 11Heat a pan and add a little oil on low heat.
- 12Pan-fry the marinated meat.
- 13Add 50g of water to dissolve the remaining sauce and boil it again.
- 14Cover the lid, turn on low heat and cook for 15 minutes until the meat is cooked.
- 15After 15 minutes, open the lid and put on high heat to cook the sauce until it turns stale.
- 16Decorate the plate with the char siu.
Ingredients
- 2 kg Collar Pork
- 20 g MSG
- 40 g Sugar
- 20 g Chicken Powder
- 2 g Ground Pepper
- 3 g Ginger Powder
- 3 g Licorice Powder
- 3 g Five Flavors Powder
- 20 g Soy sauce
- 30 g Rose dew wine/ Mui Kwe Lu
- 20 g oyster sauce
- 150 g char siu sauce
- 20 g Minced Garlic
- 20 g Minced Red Onion
- 50 g Peanut Butter
- 5 g Sesame oil
- 5 g Soda powder
- 1 g shrimp brick color powder (food red)
- 400 g Water
- 50 g cooking oil
Equipment
pan
Tips
- Baking soda softens and creates crunchiness for meat.
- Cooking oil keeps meat from drying out.
- Marinating overnight in the fridge makes the meat crispier.
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