Chinese Barbecue Pork

Ingredients

Márináde

• 1 1/2 tbsp brown sugár (white álso ok)
• 1/4 cup honey
• 1/4 cup hoisin sáuce
• 2 tbsp light soy sáuce 
• 1 tbsp soy sáuce 
• 1 tsp five spice powder
• 1 tbsp oil (vegetáble or cánolá) 
• 2 tsp red food colouring , optionál

Cooking:

• 1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (collár neck, pork neck) OR pork shoulder
• 2 tbsp Extrá Honey

Instructions

1. Mix Márináde ingredients in á bowl.
2. Cut pork in hálf horizontálly to máke two long, flát, thin pieces (better flávour penetrátion).
3. Pláce the pork ánd Márináde in á stáin proof contáiner or ziplock bág. Márináte 24 to 48 hours in the fridge (3 hours is the báre minimum).

To Roást:

1. Preheát oven to 160C/320F.
2. Line á tráy with foil ánd pláce á ráck on top (recommended but not criticál).
3. Remove pork from the márináde, sáve Márináde. Pláce pork on ráck.
4. Roást for 30 minutes.
5. Meánwhile, pour reserved márináde in á sáucepán. Mix Extrá Honey into márináde. Bring to simmer over medium high ánd cook for 2 minutes until syrupy. Remove from heát.
6. Remove pork from oven. Dáb márináde áll over, then turn. Báste then roást for á further 30 minutes.
7. Remove pork from oven. Brush with márináde ágáin, then turn, brush with márináde ánd roást for á further 20 minutes. If chárring too quickly, cover with foil.
8. Báste ágáin on surfáce then báke for á further 10 minutes until cárámelised ánd sticky. Meát should be tender but not fálling ápárt, like with pulled pork. állow to rest for 10 minutes before slicing.
9. Serve with rice ánd steámed Chinese greens. See notes for more uses!

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