梅頭 (mui tau)
Char Siu sauce
Chu Hou sauce
Five spices powder
TIP: Rinse the pork. Soak it in water for about 4 hours, while changing the water once every hour. This can get rid of that raw pork smell.
1. Char siu sauce
2. Chu Hou sauce = can replace with Hoisin sauce
3. Rose wine
4. Five spices powder
Ratio should be Char Siu sauce (2) : Chu Hou sauce (1) : Rose wine (2)
Mix the sauces together with the wine, add enough water so that the marinade covers the meat. Generously sprinkle the Five Spices powder and mix into the marinade. Rub the mixture into the meat and let it sit for at least four hours. It is better to marinate over night. Just put it in the fridge until you cook it for dinner the next day!
1. Preheat oven to 220 degrees Celsius and line the baking tray with tin foil.
2. Prepare another bowl or marinade MINUS the water. Mix well.
3. Dump the old marinade juice and place the pork on the baking tray. Spread the new bowl of marinade over the meat evenly.
4. Lay a sheet of tin foil over the meat so that the meat doesn’t dry up from the oven heat. Bake for 20 minutes.
5. While baking, prepare for the malt syrup. The syrup is SUPER hard from its original container. Get a big metal spoon, dig into the syrup and get a big big scoop. Melt it in a bowl seated in another bowl of hot water. Keep the syrup melted.
(TIP: Use a metal mixing bowl and place it in a small frying pan with water. Keep the stove on low to keep the water boiling hot while melting the syrup in the bowl. It is a lot faster and easier this way.) USE HONEY AS AN ALTERNATIVE IF YOU CAN’T FIND MALT SYRUP.
6. Flip the pork and bake for another 15 mins.
7. Evenly spread the melted malt syrup onto the pork and bake for another 2 mins.
8. Flip the pork again and add more syrup. Bake again for 2 more minutes.
9. Take the char siu our from the oven but wait for a few minutes before cutting it. If you cut it too soon, the air will instantly draws the moist out from inside the meat,