Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Oyster | 6 medium (84g) | 81 |
| Honey | 1 tbsp (21g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg (2.25 lbs ) pork shoulder
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing rice wine
- 2 tbsp clear honey
- 4 tbsp hoisin sauce
- ½ tsp five spice
Directions
Slice the meat into strips about 1 inch (2.5 cm ) wide by 6 inches (15 cm) long. A long thin strip like this will keep its shape better when hanging.
Pierce the pork all over thoroughly with a fork. This makes the pork more tender and allows the marinade to penetrate the meat to give flavour all the way through.
Mix all other ingredients together to make a marinade.
Place pork strips in a tray and cover with marinade. Ensure strips are covered completely in marinade.
Cover tightly with cling film and place in the refrigerator for several hours (8–24 hours is preferable).
Preheat the oven to 230°C or 420°F and place a pan in the bottom to catch drippings. Line this pan with aluminium foil to make cleaning easier.
Hang the meat on hooks in the oven or lay them on a rack. Depending on the method and the size of your oven, it may be easiest to do this in two or three batches, rather than all at once.
Roast for 20 minutes, until pork is cooked all the way through. Baste at least twice to build up a good layer of marinade on the outside of the meat. The pork should turn a golden-red colour as it cooks.
Allow to cool while still hanging, or lay on wire rack to cool. Avoid laying on top of other meat or on a flat surface until cooled.
Cover and refrigerate until needed.