Serves 4
1/4 cup rock salt
1/2 cup plus 2 Tablespoons soy sauce, divided
3/4 cup minced garlic
1 Tablespoon peeled and minced fresh ginger
1 whole pork butt (3-4 pounds), deboned, cut into strips 1" thick, 2" wide, 5" long (any type of boneless pork will do)
2 cups packed brown sugar
2 Tablespoons light salad oil
1/2 cup coconut syrup
Hot Mustard Dip (see below)
Garnish:
1-2 cups shredded cabbage
Combine the rock salt, 2 Tablespoons soy sauce, garlic, and ginger. Massage mixture into the meat for 5-10 minutes. Refrigerate for 3-4 hours.
Remove the pork from the refrigerator. BLend the brown sugar with the remaining soy sauce and pour over the pork. Massage again for another 5-10 minutes. Return to the refrigerator and let marinate overnight.
The next day, in a small mixing bowl, combine salad oil with the coconut syrup and set aside.
Preheat oven to 350 degrees. Place a rack in a roasting pan and arrange the strips of marinated sweet pork on it. Bake for 30 minutes at 350 degrees. Reduce heat to 250 degrees and bake for 1 hour, or until pork is done. It will be done when a slice is cut open and no pink juice comes out.
Using a pastry brush, baste the meat three times with the coconut-oil mixture during the last hour.
This can be served hot, warm, or cold. Serve on a bed of shredded cabbage with the Hot Mustard dip.
Hot Mustard Dip:
2 Tablespoons hot mustard powder
1 Tablespoon water
Soy sauce
Blend mustard powder and water, then add soy sauce until it reaches a nice dipping consistency.
This recipe comes from, "Sam Choy's Island Flavors" cookbook
1/4 cup rock salt
1/2 cup plus 2 Tablespoons soy sauce, divided
3/4 cup minced garlic
1 Tablespoon peeled and minced fresh ginger
1 whole pork butt (3-4 pounds), deboned, cut into strips 1" thick, 2" wide, 5" long (any type of boneless pork will do)
2 cups packed brown sugar
2 Tablespoons light salad oil
1/2 cup coconut syrup
Hot Mustard Dip (see below)
Garnish:
1-2 cups shredded cabbage
Combine the rock salt, 2 Tablespoons soy sauce, garlic, and ginger. Massage mixture into the meat for 5-10 minutes. Refrigerate for 3-4 hours.
Remove the pork from the refrigerator. BLend the brown sugar with the remaining soy sauce and pour over the pork. Massage again for another 5-10 minutes. Return to the refrigerator and let marinate overnight.
The next day, in a small mixing bowl, combine salad oil with the coconut syrup and set aside.
Preheat oven to 350 degrees. Place a rack in a roasting pan and arrange the strips of marinated sweet pork on it. Bake for 30 minutes at 350 degrees. Reduce heat to 250 degrees and bake for 1 hour, or until pork is done. It will be done when a slice is cut open and no pink juice comes out.
Using a pastry brush, baste the meat three times with the coconut-oil mixture during the last hour.
This can be served hot, warm, or cold. Serve on a bed of shredded cabbage with the Hot Mustard dip.
Hot Mustard Dip:
2 Tablespoons hot mustard powder
1 Tablespoon water
Soy sauce
Blend mustard powder and water, then add soy sauce until it reaches a nice dipping consistency.
This recipe comes from, "Sam Choy's Island Flavors" cookbook
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