Wineshark Cooking Class - Barbecue Pork 叉燒

Ingredients (for 4):

• Pork shoulder butt - 400 g
• Coriander - 1 sprig
• Spring onion - 2 sprigs
• Shallot - 2
• Chu hou paste - 1 tbsp
• Hoisin paste - 2 tbsp
• Soy sauce - 1 tbsp
• Sugar - 1 tbsp
• Rose wine - 2 tbsp

Procedures:

1. Soak the pork should butt in brine until softened. Then rinse and drip dry.

2. Chop the coriander and spring onion into sections. Chop the shallot into pieces.

3. Mix the marinade and add to the pork should butt and marinate for 6 hours.

4. Pre-heat the oven at 180 degree Celsius. Then put the char siu on a tin foil and roast for 10 minutes.

5. Turn the char siu over and continue to roast for another 10 minutes.

6. Turn the oven to 220 degree Celsius. Brush the char siu with the sauce and put back in oven to roast for 2 minutes.

7. Turn the char siu over and continue to roast for another 2 minutes.

8. Remove and cut into pieces to serve. Pour some the sauce on the tin foil on top.