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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Meaning “suspended over fire”, this barbeque pork has a really authentic flavour and will give you a real insight into the depth of Cantonese cuisine. Time does not include marinating. Ingredients:
1 tablespoon muscovado sugar |
1 lb pork fillet |
1 tablespoon yellow bean sauce |
1 tablespoon hoisin sauce |
1 tablespoon oyster sauce |
1 tablespoon brandy |
1/2 teaspoon sesame oil |
Directions:
1. Combine the marinade ingredients and marinade the meat in the fridge for at least 6 hours.
2. Preheat the oven to 425°F
3. Place a baking dish with 2 1/2 cups of water in the bottom of the over to create a steamy environment.
4. Drain the pork from its marinade.
5. Put an S-shaped meat hook through one end of each strip and hang from the top rack.
6. Cook for 10-15 minutes, then baste with the marinade.
7. Reduce the heat to 350°F and cook for 8-10 minutes
8. Cool for 2-3 minutes, then brush with honeyed water and lightly brown under a grill for 4-5 minutes, turning to give a charred look around the edges.
9. Slice the meat. Add 3/4 cup of cooking liquid (from the tray at the oven bottom) to the marinade.
10. Bring to the boil and cook for 2 minutes. Strain and pour over the pork.
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