Authentic Hong Kong style charsiu.
Pork Shoulder Butt
醃料 Sauce Ingredients
Dried scallion head
Onion(Cut into pieces)
Chinese rose wine
方法 How To Make
Rinse the pork with fresh water
Steam the meat to medium
Leave the whole pot for a while to cool down
Mix the sauce the pieces and put them all into the sealant bag for fermentation overnight.
On next day, put the pork pieces on charcoal fire
While heating the pork, keep brushing the surface of the pork with fermented sauce.
Keep heating until all surfaces go crispy and brown