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Instructions |
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1. In a mixing bowl, add soy sauce, cooking wine, oyster sauce, red bean curd and Lee Kum Kee's char siu sauce together. Make sure the red bean curd is fully mashed up(no clumps).
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2. Put the pork back strap or shoulder into a casserole and rub the mixture all over. For best results, use a fork and poke holes throughout the pork and marinate for 24-48 hours, making sure you flip the pork over a few times for even coverage.
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3. Heat oven to 350 degrees. Transfer the pork on to a cookie sheet and cover with aluminum foil. Bake for 30 minutes then flip over, baste with leftover marinade and cook for another 30 minutes (total cooking time 1 hour).
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4. Remove pork from heat and let it sit for 5-10 minutes before serving. Coat the outside with honey to finish. Enjoy!
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Suggestions |
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You can purchase all of the ingredients at T&T or any local Asian grocery store
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Originally Submitted
4/17/2013
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