3 lb pork shoulder (or sometimes it's called the pork butt, same thing)
300 mL hoisin sauce
200 mL oyster sauce
100 mL honey
50 mL light soy sauce
30 mL Chinese cooking wine/brandy
5 g ground cinnamon
5 g ground Sichuan peppercorn
5 g ground star anise
3 cloves of whole garlic
|We hang the meat in this industrial oven in class, but you can also cook it in your own oven in a roasting pan.|
1. Mix everything together and marinade the pork overnight
2. Take a deep roasting pan with a rack in it. Add about 1 cm of water to the tray. Put the pork on top of the rack. (I don't have a baking rack, so I just rolled some aluminium foil into rods with a diameter of about 2 cm. I raised my pork above the water using the rods). The water in the pan will create some steam in your oven to tenderize the meat, as well as to collect the drippings from the marinade. The flavourful liquid will eventually become the sauce that you can serve with the meat and rice.
3. Bake the meat at 300F for 1.5hr, basting the surface of the meat repeatedly every 15min or so. After 1.5 hr, increase the temperature to 450F and bake another 10 min. During the final high-temperature stage, the sugar coated on the pork surface will caramelize and give you a natural red colour (unlike the red food colouring used in many restaurants).
4. Let the meat rest for a few minutes and slice thinly.
If you ever try this recipe at home, let me know how it turns out. Really excited to hear about your experience with this recipe!