Cha Shao Pork
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pork (belly), lean without rind
- 30 grams sugar
- 1 teaspoon bean paste, light
- 1 teaspoon schnapps, Chinese (Mao Tai)
- 1 teaspoon soy sauce, dark
- 2 tablespoon maltose, alternatively honey
- 1 teaspoon vinegar (rice vinegar), dark
- 0.5 teaspoon ½ rice wine
- 0.5 teaspoon ½ cornstarch
- 100 g lettuce, for arnish
Print Recipe
Pin Recipe Instructions
- Rinse the meat, pat dry and cut into approx. 20 cm long, 4 cm wide and 1 ½ cm thick slices.
- In a large bowl or saucepan, stir together 1 tablespoon of salt, sugar, bean paste, schnapps, dark and light soy sauce, put in the meat slices and marinate for 45 minutes, turning if necessary.
- Preheat the oven to around 200 ° C.
- Place the pieces of meat on the oven rack, slide the drip pan underneath and cook the meat in the oven for about 30 minutes. Turn the pieces of meat 2-3 times in between.
- In the meantime, dissolve the maltose in a bowl with 2 tablespoons of hot water, then leave to cool for about 5 minutes. Then mix the maltose with vinegar, rice wine and cornstarch well.
- Take the pieces of meat out of the oven, let them cool for about 5 minutes, then brush with the maltose mixture, then put them in the oven for another 4-5 minutes.
- Wash lettuce, spin dry and arrange on a large plate.
- Take the pieces of meat out of the oven, let them cool for about 5 minutes, then cut into slices about ½ cm thick and serve on the salad.
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