Ingredients:
- 1 piece boneless pork shoulder, about 2 to 2 1/2 lb (1 to 1.25 kg);
- 1 tablespoon ginger juice, (1 large piece of ginger, about 3 - 5 oz (0.25-0.3 kg), peel, grate and squeeze for juice);
- 1 tablespoon brandy;
- 1 tablespoon hoisin sauce;
- 1 tablespoon plum sauce (duck sauce);
- 1/2 cube red fermented tofu and 2 teaspoons juice;
- 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 2 tablespoons dark soy sauce;
- 1 tablespoon honey, adjust for taste;
- Sea salt.
Recipe:
Serving for 4
- The first night, clean pork, pat dry;
- Marinate with ginger juice, sea salt and brandy overnight;
- The next night, cut pork to 2” X 1” X the length of the meat;
- Pound pork for marinate to work better;
- Mix Liquid Aminos, dark soy sauce, hoisin sauce, plum sauce, red fermented tofu with juice and honey;
- Add mixture and marinate overnight;
- On cooking night, preheat oven to 450˚F (230˚C);
- Skewer pork and lay them on a roasting pan;
- Cover the whole pan and in the oven for 15 minutes;
- Take off cover, flip the skewers and put back in the 400˚F (205˚C) oven for 20 more minutes, be careful of the steam;
- Flip again and back to the 375˚F (190˚C) oven for another 15 minutes;
- Make sure juice runs clear when pierced with a knife;
- Brush pork with honey and place under the broiler for 2 minutes, keep an eye on them to avoid burning;
- Let them rest for a few minutes before cutting, serve hot;
- If tight with time, you can put ginger juice, sea salt and brandy 1/2 hour before the Liquid Aminos marinate.