This recipe uses similar ingredients as “Char Sui”, except the red food coloring, but applying it to pulled pork instead of a roast.

It goes nicely with some fresh scallions and noodles, or some rice, or a lovely steamed bun.

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Ingredients

• 1kg of Pork shoulder
• 1 Garlic head
• 1 thumb sized piece of Ginger
• 1 Onion
• 2 tbsp of Sake or Shaoxing wine
• 3 tbsp of Soy sauce
• 4 tbsp of Hoisin sauce
• Some Five spices mix

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Directions

1. Preheat your oven to 150°C (or 300°F).
2. Rub the Five spices mix onto the Pork to cover it all.
3. Slice the onions in two, separate the garlic cloves out of the garlic head and slice the ginger into 2mm thick slices.
4. Add all the ingredients in a Dutch oven pot, cover and put in the oven.
5. Cook it covered for three hours, turning the shoulder every hour.
6. Remove the meat from the sauce and let it rest for 5 to 10 minutes.
7. During this time, blend the remaining sauce with the baked garlic, ginger and onion. You can then reduce the sauce to your desired consistency.
8. Finally shred the pork, and add it back into the sauce.

Enjoy 😉

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