Ingredients
- 500g or 1lb 2oz of pork shoulder
- 45ml or 3 tbsp of light soy sauce
- 15ml or 1 tbsp of sugar
- 15ml or 1 tbsp of cooking wine or whiskey
- 5ml or 1 tsp of salt
- 5ml or 1 tsp of Chinese 5 spices
- 30ml or 2 tbsp Char Siu Sauce
- 1ml or pinch of Red food colouring
- 2 about 2ozs glove of garlic crushed
- 60ml or 4 tbsp of vegetable oil
Preparation
Mix the soy sauce, sugar, cooking wine, salt, Chinese 5 spices and Char Siu sauce in a bowl. Place the pork shoulder into the bowl with the sauce. Then stir in the red food colouring and squeeze the juices from the garlic, allow to marinate. Use a large fork to pierce the pork to allow the sauce flavours to absorb more easily. Leave to marinate for approximately 3 hours. Place the marinated pork shoulder on an oven dish and pour over 50 ml of vegetable oil, then place in oven gas mark 6 or 200c and cook for 45 minutes until a rich red colour. This dish is now ready to be served on its own with boiled rice, or makes a delicious Chinese roast pork and beanshoots recipe. The Chinese pork may be frozen when cooled down.
