3 tbsp Asian fish sauce
½ tbsp soy sauce
1 tbsp sugar
1 tbsp rice wine
1 tsp five-spice powder
1¼lb (575g) fresh pork shoulder, cut into
long strips about 1½in (3.5cm) thick
1Combine all the ingredients except the pork to make a marinade. Stir well
to mix. Place the pork in a glass or ceramic dish, pour in the marinade, and
refrigerate, covered, for at least 2 hours. Turn a few times to ensure that the meat
is coated by the marinade.
2Heat an outdoor grill to medium, and place the pork on the grill over
indirect heat. (You can also cook this in a grill pan or under a broiler.)
Cook the pork for 15 minutes, brushing with the marinade and turning to avoid
burning. Serve hot or cold, in salads, soups, or stir-fries, or with some chili jam
or sambal-style sauce.
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