Apr 12 , 2017
Glen McGrath
Ingredients:
1 kg lean pork
Seasoning: 2 clove Garlic – blended/ground,
1/2 tsp five-spice powder,
1 1/2 tbsp. soy sauce,
1/2 tsp pepper,
1 tsp salt
1 tbsp. butter
4-5 tbsp. Rewarewa honey
Instructions:
1. Slice pork thinly and knock each slices to tenderise it.
2. Add seasoning, place pork slices in a container, and leave it in the fridge for at least 5 hours to marinade.
3. Arrange thin pieces of pork onto a flat plate to dry.
4. When dry, cut pork slices into squares of about 10 cm.
5. Barbecue the square pork slices with burning charcoal until both sides are golden in colour.
6. Glaze the slices with honey from time to time.
7. Cooled barbecued slices can be stored in the refrigerator freezer for a few weeks.
About the Chef
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Dion McGrath
麦迪安
Consulting Chef
New Zealand Trade and Enterprise
Shanghai, China
中国顾问厨师
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