ingredients:
- 3lb pork shoulder (梅頭豬肉)
Marinate ingredients:
- 1 tbsp soy sauce or Maggi
- 2 tbsp dark soy sauce (老抽)
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- a pinch of white pepper
or use the following ingredients to substitute 1 tbsp soy sauce and 2 tbsp dark soy sauce(老抽)
- 1 1/2 tbsp Maggi
- 2 1/2 tbsp cooking wine
Other ingredients:
- 2 shallots, chopped
- 1 clove garlic, minced
- 3 tbsp cooking wine
- 1/2 cup water
- 2 tbsp brown sugar or maltose (麥芽糖), maltose is better
1. Cut the pork should into a big pieces or long pieces. Marinate the pork overnight or at least 10 hrs.
2. Pan fry shallots and garlic for a while
3. Sear all around the porks until deep golden brown.
4. Use medium heat, add wine and water, cook until the pork well done.
5. Change to low heat and add sugar, keep stirring, cook until the sauce is thick enough.
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Or using pressure pot (keep the pork in whole big piece):
1. Season the pork overnight or at least 10 hrs.
2. Use sauté mode, reduce the temperature to 300F degree, heat 1 tbsp oil in a pressure pot. Cook the chopped shallots and minced garlic.
3. Add pork and sear all around until deep golden brown. Place pork aside.
4. Add wine and water, scrubbing all the flavourful brown bits off the bottom of the pot. And mix it.
5. Place the pork on a rack and put into the pot.
6. Close the lid, change to pressure cook mode for 12 mins. (depend the thick of the pork.) And auto release 15 mins.
7. Remove the pork from the pot, add sugar and cook the sauce until it thick enough.
8. Pour the sauce on the top of the pork, cut it into pieces and ready to eat.
