|per 100 g||Total Recipe|
|Gross weight||100 g||1188 g|
|Energy||1484 kJ / 355 kcal||17619 kJ / 4212 kcal|
|Sat. fat||11 g||126 g|
|Unsat. fat||14 g||162 g|
|Fibre||1 g||3 g|
|Salt||112 mg||1326 mg|
1 kgPork - Collar Joint
35 gHoisin sauce
30 mlShaoxing wine (Chinese cooking rice wine)
15 mlTap water
11 gFermented Tofu (Red bean curd)
4 gChinese Five-spice powder
4 mlSesame oil
1.2 kgTotal recipe weight
Divide the Pork collar into 20-25 cm long cuts of 3 cm thick by 6 cm wide. leave the fat on.
Place the sugar and the five spice powder into the mixing bowl.
Crush, peel and finely chop the garlic cloves and add to the bowl.
Add the remaining ingredients and mix together well. Keep 30g of the sauce separate in the fridge for the final baste.
Put the meat and the Marinade into the Ziplock bag, squeeze out the air and make sure the sauce is well distributed around the meat.
Marinade for 24hrs.
Next day :)..... Fire up the charcoal grill. Take the pork from the fridge, keep the Marinade for basting the meat.
Place the pork on the roster and turn regularly. When the meat starts to colour, baste it evenly on all sides. Repeat the basting a number of times.
When the meat is done, take it from the grill and do a final baste with the uncontaminated marinade you set aside earlier. Allow to rest for 5-10 minutes.
Cut the meat into slices and serve with Jasmine rice, chow mein or simply in a bun with some pickle.