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
Cha Shao Pork
Cha Shao Pork

Instructions

  1. Rinse the meat, pat dry and cut into approx. 20 cm long, 4 cm wide and 1 ½ cm thick slices.
  2. 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.
  3. Preheat the oven to around 200 ° C.
  4. 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.
  5. 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.
  6. 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.
  7. Wash lettuce, spin dry and arrange on a large plate.
  8. 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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