Style: Chinese / Fusion
Portion: Serves 4
1 piece pork shoulder butt or collar butt 梅頭肉 (about 2 lb), cut into 4 slices
3 tbsp "Bullhead" Barbeque Sauce 沙茶醬
3 tbsp hoisin sauce 海鮮醬
1 tbsp sesame oil 麻油
1 tbsp brown sugar
Making marinade: in a large bowl, mix all ingredients together until it forms a paste.
Add pork to bowl, make sure the marinade cover all surfaces of the meat. Let stand in the fridge for at least 2 hours or overnight.
Preheat oven to 425F.
Put a roasting rack on a cookie sheet. Arrange pork on rack. Bake for 35 minutes or until done. Flip once.
This recipe came from a friend back in the small town college days, when we all lived in dormitory or small apartments. Since the town that we lived in did not have much entertainment, getting together to cook and eat became the favourite pass time. This recipe is so easy to make that many of my friends who do not know how to cook could still make this successfully.
Pork chop that we can buy on the market these days tends to be too lean, thus too tough too. Using pork shoulder butt or collar butt to imitate pork chop is a good way to solve the problem.
You can also use this recipe for making spare ribs.