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600 gms. shoulder of pork cut in two whole strips
1/4 cup of sugar
2 tbsps. of salt
2 tsps. of light soy sauce
1 tbsp. of Chinese wine or dry sherry
1/2 tsp. sesame oil
2 tbsps. honey
EASY GARLIC AND CHILLI OIL
3 cloves of garlic
2tsp dried red chilli flakes
2tsp sunflower or vegetable oil
1/2 tsp salt
In a shallow dish, mix the sugar, salt, soy sauce, wine or sherry and sesame oil. Put the pork in and coat very well with the mixture. Cover with cling film and leave to marinade for 30 minutes. Preheat the oven to 350 degrees F/ 180 degrees C. Line a sturdy roasting pan with non-stick liner or foil. Lay the pork in the lined pan and roast for an hour, turning occassionally and basting with the juices. When done, brush all over with the honey. Let rest for ten minutes before slicing. It is usually served with chilli oil.
EASY GARLIC AND CHILLI OIL
Crush 3 cloves of garlic and mix with 2 tsps. of dried red chilli flakes, 2 tbsps. of oil ( such as sunflower or vegetable ) and 1/2 tsp. of salt. It is ready to use. A bigger batch may be made as it lasts for at least a week if kept in a clean jar.
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1st Keep
 JayR30
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