Honey Char Siu - EPIRECIPE
Once you make it, you can eat it right away. Because it's simmered, there's no excess oil, and the Wakiya-style honey char siu has an exquisite, mature flavor o
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Cooking tools:
- Fork
- Tray
- Refrigerator
- Skillet
- Pot
- Stove
- Zip-top bag
- Paper towel
- Pastry brush
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Pepper mill
- Spoon
Ingredients
- Pork shoulder loin (block) 600g
- salt 2 tsp
- Coarsely smelt black pepper Appropriate amount
- Salad oil 1 tablespoon
- soy sauce 500cc
- Alcohol 30cc
- Shaoxing wine 30cc
- Long green onions cut into chunks 50g
- Ginger cut into chunks 30g
- Garlic crushed with the flat side of a knife 10g
- Octagon 2
- Cinnamon Small amount
- Pepper Small amount
- Red chili pepper Two
- Honey 2 tbsp
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