I found this recipe after watching The Dumpling Sisters on You Tube. My pork didn’t look quite like their’s did and it didn’t seem to be as crispy on the outside. I think my oven wasn’t hot enough or the meat wasn’t close enough to the broiler at the broiler step. The chunks sit pretty high on my broiler pan so I had to drop them down a level in the over. Still had amazing flavor. The leftovers also worked great in the Sister’s Special Fried Rice recipe.
1.7 to 2 pounds of pork shoulder, neck, or belly
½ tbsp honey
½ tbsp light soy sauce
2 tbsp dark soy sauce
½ tbsp rice wine
1 tbsp hoisin sauce
1 tsp sesame oil
½ tsp white pepper
⅛ tsp five spice powder
3 tbsp brown sugar
1 clove garlic
1 tbsp honey
2 tbsp water
1. Combine all the marinade ingredients in a large bowl. Slice the pork into long strips about 5cm in width and add to the marinade. Use your hands to massage the marinade into the pork, cover, and leave to marinate in the fridge overnight.
2. Preheat your oven to 180 degrees Celsius. Line a baking tray with tin foil and set a wire rack on top. Arrange the marinated pork strips on the rack, leaving at least 2cm between each strip if you can. Keep the leftover marinade nearby.
3. Roast the pork in the centre rack of the oven. After 15 minutes, brush the pork with the leftover marinade, turn, and brush the other side. Roast for another 15 minutes until the pork is cooked through and the marinade has dried out. The pork slices will shrink considerably during this period and the outside will turn a deep red colour.
4. Make the glaze by mixing the honey or maltose with the water. Switch the oven to the grill setting at the highest temperature. Remove the tray from the oven and brush the glaze all over the surface of the pork strips. Return the tray to the oven and grill the pork with the door slightly ajar for 3-4 minutes until the edges blacken slightly, and you can see tiny beads of glaze foaming on the surface. Turn the pork and repeat for the other side.
5. Remove the pork from the oven and allow to cool to room temperature. Slice the pork into 3mm slices to show off the crimson ring around the outer edge, fanning out the slices to emphasis the effect if you wish. Serve at room temperature.