pork shoulder steaksabout 200-300g size is ideal; halve if larger~1½ kgest.
hoisin sauce~¾ cupsest.
sesame oila touch of
garlic~4 clovesest.
star anisea good amount
tomato puree~2 tbspest.
Chinese five spice powderuse sparingly to avoid overpowering other flavours~1 tspest.
salt~1½ tspest.
MSG~½ tspest.
dark brown sugaror any sugar; dark brown adds molasses depth~2 tbspest.
red food colouringa touch of
water~1 cupest.
Steps
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1
Prepare the pork shoulder steaks and halve any that are too large for even cooking
2
Place the pork into a heated wok
3
Add hoisin sauce, sesame oil, garlic, star anise, tomato puree, five spice powder, salt, MSG, dark brown sugar, red food colouring and water; stir together well
4
Bring the mixture to a boil over high heat, then reduce to medium heat and simmer for 25–30 minutes
5
Remove the pork onto a tray and allow it to cool completely before slicing to prevent it from breaking apart
6
Drain the cooking liquid, which can be used as a barbecue sauce base by adding water, seasoning to taste, and thickening with a potato starch slurry
PrimedTableBETA
