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Barbecue Honey Pork Fillet


For 6 to 8 servings:

2kg pork fillet or pork neck
800g sugar
300g maltose
100g oyster sauce
100ml Chinese Rose Wine
80ml Shaoxing Wine (Hua Diao Wine)
60ml soy sauce
1 teaspoon colouring (optional)
30g ginger, thinly sliced
30g chives, bottom part only, mashed
1/2 teaspoon Japanese pepper
Olive oil
Sea salt and freshly cracked black pepper

Cooking Method

  1. Season pork with olive oil, salt and pepper. Leave overnight in the chiller.
  2. To make the marinate, mix the sugar, maltose, soy sauce, Shaoxing Wine, rose wine, colouring, ginger, chives and Japanese pepper. Leave to stand for four to six hours in the chiller. 
  3. Pre-heat oven to 200°C. 
  4. Meanwhile, coat the pork with the marinate.
  5. Line a baking tray with aluminium foil. Place a rack on the baking tray and place the pork on the rack and pop it into the oven for 15 minutes. The baking tray that has been lined will catch the drippings and minimise cleaning. 
  6. 15 minutes later, remove the pork from the oven and coat it again with the same marinate. Then return to the oven for another 15 minutes.
  7. 15 minutes later, bring it out of the oven and coat it with the same marinate again.
  8. Return to the oven and roast for 20 minutes.

Recipe by Chef Jeremy Choo & La Galerie De Dietrich

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