• Prep Time 20 minutes
  • Cook Time 45 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1kg tenderloin pork
  • Honey sauce (A)
  • 200g maltose (mak nga tong)
  • 30g rock sugar
  • 2 slices ginger
  • 2 tbsp hot water
  • Seasoning (B)
  • 1 tbsp salt
  • 4 cloves garlic, minced
  • 1 tbsp chicken stock powder
  • 1 piece preserved red fermented beancurd (tau chu)
  • 1/4 tsp Chinese Five Spice powder
  • 1 tbsp rose wine (mei kwai loe)


  1. Combine sauce (A) in a deep heat-proof bowl. Place it over a saucepan of hot water and bring the water to a boil. Once the sauce melts leave aside.
  2. Cut the pork into 3 long strips.
  3. Combine 2-3 tablespoons of the cooled honey sauce (A) with seasoning (B). Stir to mix. Add the pork strips to the mixture and allow to marinate for at least an hour.
  4. Arrange the marinated pork on a rack placed over a tray.
  5. Roast or grill in a preheated oven at 220°C for 20-25 minutes, turn over the meat occasionally basting the pieces of meat with the remaining honey sauce (A) in between roasting or grilling.
  6. Reduce the heat to 180°C and grill for at least 20 minutes more. Cut into slices before serving.

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