Ingredients
- 14 roasting (pan)
- 8 garlic (cloves)
- 1 five-spice powder
- 1 boston pork butt
- 1/2 sesame seed paste
- 1/4 harbor village chefs bbq -marinade
- 1/8 cooking oil
- btu burner in it this is something i really need for my kitchen
- 1,000 gr combine the sugar
- 500 gr sugar
- 425 gr container of maltose sugar
- 425 ml hoisin sauce
- 425 ml bean sauce (ground)
- 300 ml water (hot)
- 160 ml cooking oil
- 80 ml soy sauce (light)
- 60 gr nam yu
- 20 ml mui gwe lo rice wine
- 8 gr salt
additional 20 minutes on each side. Remove from the oven and let cool for 5 minutes. Slice the pork butt into 1 cm slices. Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute. Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed. Keep the sauce warm until ready to use. Makes 2 cups. Then spoon a few tablespoons of the glaze over pork before serving. NOTE: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed paste are available in Chinese markets. Joyce Jue. San Francisco Chronicle, 0. 457665903890.16.
