Recipe Ingredient
- 600g pork belly
- Marinade
- 20g oyster sauce
- 1½ tsp salt
- 1 tbsp light soy sauce
- 4 cloves garlic, minced
- 1 tsp thick soy sauce
- 1 tbsp rose wine (mei kwai loe)
- 1 tsp colouring (optional)
- Honey or sugar syrup
- 200ml water
- 110g malt (mak ngah tong)
Instructions
- Rinse pork and pat dry completely with several pieces of paper towels. Cut the pork into long strips of 4cm thick. Marinate for several hours, preferably overnight in the refrigerator.
- Cook the syrup ingredients until thick.
- Place the marinated pork in a preheated oven at 170°C. Grill for 12-15 minutes. Remove the meat and turn it over. Pour the syrup over the meat. Increase the heat to 190°C and return the meat to the oven to grill for about 5-6 minutes. Cut the meat into thin serving slices.
