1.5 kg (3.3 lb) piece pork neck (also called boston butt or pork shoulder)
¼ cup hoisin sauce
¼ cup brown sugar
¼ cup Chinese Shaoxing wine*
¼ cup honey
3 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp sea salt
½ tsp Chinese 5-spice powder
3 garlic cloves, finely grated
1 tbsp beetroot powder*
Had to improve; but the results...
Living in a small town in rural Ohio limits the availability for things like Chinese 5-spice, Chinese Shaoxing wine, and beetroot powder. So, I had to improvise. First, I went with the chicken stock substitute you suggested. Second, had all of the ingredients that comprise Chinese 5-spice (thanks to your Chili oil recipe my family loves), so I popped them in my spice grinder and made my own. But the beetroot powder!?! No way I was using food coloring; but I figured, if beetroot powder provides that beautiful red color, surely beet juice would do the same. 1/4 of beet juice later and, ohmyGod, let me tell you… chef’s kiss! Remarkable! The best!!! Thank you!!!
I love this recipe ❤️
I love this recipe! Thank you!!
Great!
She summarizes a delicious dish into steps that are easy to follow. Who doesn’t like pork with a wonderful glaze. I’m definitely going to try this recipe.