Wineshark Cooking Class - Barbacue Pork on Hot Plate with Osmanthus Molasses 桂花汁鐵板叉燒

Ingredients (for 4):

• Pork shoulder butt - 1 kg
• Onion - 1
• Honey - 4 tbsp
• Tapioca starch - 8 tbsp
• Sugar - 5 tbsp
• Salt - 1 tbsp
• Hoisin sauce - 2 tbsp
• Oyster sauce - 2 tbsp
• Sesame sauce - 1/2 tbsp
• Soy sauce - 1/2 tsp
• Dark soy sauce - 1/2 tsp
• Shallot - 1/2 tbsp
• Garlic - 1 tsp
• Rose liqueur - 1/2 tbsp
• Egg - 1
• Water - 60 g
• Slab sugar - 40 g
• Soy sauce - 20 g
• Honey - 120 g
• Salt - 10 g
• Dried osmanthus - 1 tsp

Procedures:

1. Cut the pork shoulder butt into rectangular pieces. Wash and then add 4 tbsp of tapioca starch to mix well. Marinate for 4 hours in the fridge.

2. Mix sugar, salt, hoisin sauce, oyster sauce, sesame sauce, soy sauce, dark soy sauce, shallot, garlic, rose liqueur and egg together as the marinade.

3. Wash away the starch on the pork and then add 4 tbsp of tapioca starch, mix well. Then pour in the marinade and marinate for 40 minutes.

4. Heat the slab sugar with water, add soy sauce, honey, salt and dried osmanthus. Mix until the sugar is fully dissolved. 

5. Pre-heat the oven at 240 degree Celsius, then put the pork on a baking rack and bake for 10 minutes.

6. Remove and flip the pork over, continue to bake for another 10 minutes until the surface is slightly charred. Then lower the heat to 120 degree Celsius and bake for 30 minutes.

7. Remove and brush honey on both sides. Then put the pork back in oven and use 240 degree Celsius to bake until the honey boils. Then lower the heat to 120 degree Celsius and bake for 30 minutes.

8. Cut the onion into small pieces.

9. Remove the pork and brush with honey, then cut into pieces.

10. Put the onion on the heated hot serving plate, then put the pork on top, drizzle with the osmanthus sauce.