This can be made from scratch or for the time conscious using Lee Kum Lee, Char Sui Sauce from any asian shop even coles.
1Kg Pork Neck ( Pork Fillet as known )
Small Bottle of Char Sui Sauce or Recipe for sauce from Scratch.
1 Tbsp Hoi Sin
1 Tbsp Sweet Soy
1 Tbsp Sugar
1/4 Tsp of five spice powder
1 Tbsp Light Soy
1 Tbsp Rum, bourbon or scotch.
1 Tbsp Honey
Combine 1/2 bottle of sauce or all sauce ingredients and mix into the pork neck.
In a glass container or Tupperware and refrigerate for 2-3 days.
Pull pork out of fridge and put into a 220c oven on a wire rack with about 3cm of water at the bottom.
Cook for about 30-45 mins until golden, let it sit for 2-3 hours until firm.
Slice with sharp knife into fine peices and use it straight away or pack into some containers and freeze.
Enjoy :)
1Kg Pork Neck ( Pork Fillet as known )Small Bottle of Char Sui Sauce or Recipe for sauce from Scratch.
1 Tbsp Hoi Sin
1 Tbsp Sweet Soy
1 Tbsp Sugar
1/4 Tsp of five spice powder
1 Tbsp Light Soy
1 Tbsp Rum, bourbon or scotch.
1 Tbsp Honey
Combine 1/2 bottle of sauce or all sauce ingredients and mix into the pork neck.
In a glass container or Tupperware and refrigerate for 2-3 days.
Pull pork out of fridge and put into a 220c oven on a wire rack with about 3cm of water at the bottom.
Cook for about 30-45 mins until golden, let it sit for 2-3 hours until firm.
Slice with sharp knife into fine peices and use it straight away or pack into some containers and freeze.
Enjoy :)
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