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Barbecue Pork Recipe (蜜汁叉燒)

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Ingredients
  

  • 1265 g pork shoulder
  • 2 tbsp maltose

Pork Marinade:

  • 3 tbsp Char Siu sauce
  • 1 tsp Chu Hou sauce
  • 1 tsp minced garlic
  • 1 tbsp Mei Kuei Lu Salted Cooking Wine
  • 1 tsp cooking wine
  • 1 tbsp dark soy sauce
  • 1 tbsp maltose
  • ⅓ tsp salt

Instructions
 

  • Wash pork shoulders and dry them up thoroughly. Cut it into 4 slices about half inch thick. Use a fork or meat tenderizer tool to punch the holes into the pork.
  • Put 1 tbsp of maltose in the microwave for 5 seconds and mix it up with other ingredients together.
  • Mix up all the pork marinade ingredients and pour it on the pork. Then put the pork in a sealed container inside the fridge overnight.
  • Take out the pork for about half an hour before air frying.
  • Preheat the air fryer at 400F for about 5 minutes. Bake one side of pork ( 2 slices) for about 10 minutes then brush the maltose on and bake another 5 minutes or until it becomes golden. Flip it on the other side to bake for about 8 minutes then brush the maltose on. Bake for another 5 minutes or until its color changes to golden.
  • After baking, use aluminum foil to seal it up for about 10 minutes and cut it to serve.

Notes

1. Temperature is different in the same setting for different air fryers. Temperature is used here only for reference.
2. Don’t choose a piece of pork that is on the lean side or else it won’t taste as good. 50/50 ratio is good.
3. Wait 10 minutes before you cut after pork is cooked to allow the juices to be fully absorbed.
4. Placing the maltose in the microwave for 5 seconds will make mixing the ingredient a whole lot easier.
***** if you are interested in making a soup that pairs well with this recipe try out “Papaya and Snow Fungus soup”