Lita Eats

Ingredients

Pork

• 500 g boneless pork shoulder

Marinade

• 2 tbsp brown sugar (sweetness & caramelization)
• 1 tsp Chinese five-spice powder (warm, aromatic depth)
• ½ tsp black pepper (mild heat)
• ½ tsp salt
• 2 tbsp hoisin sauce (sweet & savory base)
• 1 tbsp oyster sauce (umami richness)
• 1 tbsp honey (glaze & shine)
• 1 tbsp rice wine (tenderizes meat)
• 2 tbsp soy sauce (salt & umami balance)
• 1 tsp sesame oil (nutty aroma)
• ½ tsp red food coloring (optional, classic look)

Methods

1. Make the Marinade

• Combine all marinade ingredients in a bowl.
• Mix until smooth and well blended.

2. Marinate the Pork

• Coat the pork evenly with the marinade.
• Cover and refrigerate:
  • Minimum: 6 hours
  • Best: Overnight (12–24 hours)

👉 Turn occasionally for even flavor.

3. Cook the Pork

Option A: Oven Roasting

1. Preheat oven to 200°C (390°F)
2. Place pork on a rack over a tray
3. Roast for 25–30 minutes, turning halfway

Option B: Grilling / BBQ

• Grill over medium heat, turning frequently

👉 In both methods:

• Baste with leftover marinade during cooking
• Cook until nicely caramelized and slightly charred

4. Glaze & Finish

• Brush extra honey during the last few minutes for shine
• Let rest for 5–10 minutes before slicing

Serving Result

• Slice into thin strips
• Serve with:
  • Rice 🍚
  • Noodles 🍜
  • Or in bao buns 🥟

Tips

• Use pork shoulder or pork neck for best juiciness
• Don’t skip the basting—that’s where the glaze builds
• Slight charring = authentic flavor
• For extra authenticity: cook with a little grill/char at the end