Cha Shao pork

Ingredients for 4 servings:

• 400 g pork (belly), lean without rind
• 30 g sugar
• 1 tsp bean paste, light
• 1 tsp Chinese liquor (Mao Tai)
• 1 tsp soy sauce, dark
• 2 tbsp maltose, alternatively honey
• 1 tsp vinegar (rice vinegar), dark
• ½ tsp rice wine
• ½ tsp cornstarch
• 100 g lettuce, for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Cooking class recipe

Rinse the meat, pat dry, and cut into slices about 20 cm long, 4 cm wide, and 1 1/2 cm thick. In a large bowl or saucepan, combine 1 tablespoon of salt, sugar, the bean paste, the liquor, and the dark and light soy sauces. Add the meat slices and marinate for 45 minutes, turning occasionally if necessary. Preheat the oven to about 200°C. Place the meat pieces on the baking rack, slide a drip tray underneath, and cook the meat in the oven for about 30 minutes, turning the meat pieces 2-3 times. Meanwhile, dissolve the maltose in a bowl with 2 tablespoons of hot water, then let it cool for about 5 minutes. Then mix the maltose with the vinegar, rice wine, and cornstarch. Remove the meat pieces from the oven, let it cool for about 5 minutes, then brush them with the maltose mixture, and return them to the oven for another 4-5 minutes. Wash the lettuce, spin it dry, and arrange it on a large plate. Remove the meat pieces from the oven, let them cool for about 5 minutes, then cut them into slices about ½ cm thick and arrange them on top of the lettuce.