- 400 g of boneless pork loin
- 3 cloves garlic
- 1 tablespoon of cooking oil
- Char Sui Sauce
- 2 tablespoons of maltose syrup or liquid honey
- 2 tablespoons of hoisin sauce
- 1 tablespoon of light soy sauce
- 1 teaspoon of Kuei Lu Chiew Mei (Chinese liquor)
- 1 teaspoon of 5 spice
- 1 teaspoon of sesame oil
- 3 teaspoon of red dye
- ½ teaspoon of baking soda
- 1 teaspoon of glutamate
Cut the pork into medium size pieces .
In a bowl put the soy sauce, the red dye, honey or maltose, five spice, hoisin sauce, sesame oil, and alcohol.
Pour 2/3 of the sauce then add Char Sui sauce, glutamate, baking soda, oil and crushed garlic cloves. Marinate 24 hours in the fridge.
Brush over with remaining sauce and cook meat to 230 ° C for 20 minutes, and watch carefully the pieces of loin and turn occasionally, until caramelized the pieces.
Serve with white rice and a spicy sauce or the hoisin sauce according to your preference.
Ba wan is a kind of meat ball and is considered by many as a national food of taiwan.
The fondue is a broth in which diners cooked their ingredients in a small landing net.
The Reshmi kabab are very tasty grilled skewered chicken with its variety of spices. This dish come...
Banh Chung is an glutinous rice cake with pork and mung beans, this is a traditional dish of Vietnam...
This Chinese dish is an irresistible combination of textures: crunchy, sweet and fresh.
Canh Cu Sen is a soup of pork and lotus root that is eaten in vietnam.
The fried rice fried rice called in China, is a very popular dish in the Chinese world.
Satay or sate is a famous skewered meat in Asia including Malaysia, Indonesia but also Singapore, th...
The Thailand cuisine, although similar in some respects to that of its neighboring Chinese, Indians ...
Kogi is a Mandou beef ravioli is a dish native to China that the Korean appropriated. There are seve...