ROASTED PORK SHOULDER BUTT CHARSIU

 

PORTIONS: 2

 

INGREDIENTS

21 oz. / 600 gr. 2 pork shoulder butt strips

 

5 SPICES SEASONING

½ cinnamon stick

3 star anise

1 tsp. fennel seeds

1 tsp. Sichuan peppercorns

3 whole cloves

 

 

CHARSIU SAUCE

2 tbsp. Shaoxing rice wine

4 tbsp. light soy sauce

2 tbsp. oyster sauce

1 tbsp. hoisin sauce

1 tbsp. honey

1/4 tsp. teaspoonful 5 spices seasoning

2 minced garlic cloves

2 tsp. minced ginger

1/4 cup water

 GLACE

1/4 cup charsiu sauce

½ tbsp. paprika

1 tbsp. honey

 METHOD

Use a grinder machine to pulverize together the 5 spices ingredients.

In a bowl combine the ingredients for the charsiu sauce.

In a large sealing bag marinate the pork with  ¼ cup charsiu sauce. Marinate it for at least 4 hours.

Turn on the oven at 350° F / 176° C.

Heat a top stove griddle and seal the pork strips on both sides.

Place a small griddle on top a baking dish and place the pork strips on top. Cook in the oven for around 75 minutes.

At the meantime combine in a bowl the ingredients for the glaze.

Once in a while brush the pork strips top with the glace and turn it around .

In a small pot bring to a boil the rest of the sauce.

In a small bowl, mix well 2 teaspoons cornstarch and 1 tablespoon water. Once the sauce is a boiling add cornstarch mixing well.

After taking the pork off the oven slice it.

Serve immediately.