Roasted Pork Chinatown style is a popular hawker store food available in any Chinatown restaurant or Chinese speaking community store.I love the "barbecued" pork and ribs in Chinatown. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface.This time I adapted the recipe from my newly bought cook book "Delicacies of Chinatown".I found all the recipes in this cookbook is really easy to follow.Beside that I realized this author used easy to get ingredients no matter where we are or to be precise where we can find Asian store we have no problem getting any of the ingredients.
1 vacuum pack pork butt,6-8 pounds or pork belly (I bought from BJ's)
4 tbsp minced garlic
3-4 pieces "fu-yee" (fermented tofu) or called as reddish cheese or tofu cheese
1 1/2 cup sugar
4 tbsp maltose
1/2 cup light soy sauce
5-6 tbsp oyster sauce
2 tbsp dark soy sauce
1 tbsp five spices powder
6 tbsp "Shaoxing" wine or Chinese rice wine
few drop red food color
1:Remove the skin of pork belly or pork butt,cut the meat into thickly large strips.
2:Combine all the marinade ingredients in a large container ,mix well until the sugar is completely dissolves,add in minced garlic and strips pork,mix well.Marinate in fridge for overnight.
3:Preheat oven to 400F.Line aluminum foil over a baking tray.Arrange a roasting wired rack over the tray.Place the marinade pork over the wired rack.Roast the pork in oven for 20 minutes.
4:Dish out,dip the pork belly with the marinade sauce.Continue to roast for 30-45 minutes until cooked through.Dish out.
5:Bring the remaining marinade sauce to boil,cook until thicken.Remove from heat and pour over the roasted sliced pork .Serve as appetizer or main dish .
This roasted pork is ideal to used as filling for char sui bao or fried rice or fried noodle.