Grilled Pork Shoulder Slices
Grilled stuffed pork slices, served with a kiwi dipping sauce and arranged over a bed of scallions.
Ingredients
Pork shoulder (trimmed of fascia, frozen solid, cut into 6cm long, 4cm wide, 0.3cm thick rectangular slices, pricked with several small holes with a knife tip)
Shaoxing cooking wine
1 tbsp
Light soy sauce
1 tsp
Ginger juice
1 tsp
White sugar
1 tsp
Chili powder
2/3 tsp
MSG
2/3 tsp
Kiwi dipping sauce (for serving)
1 small dish
Water (for marinating sauce)
0.5 cup
Scallions (laid horizontally on the oven rack as a base)
Instructions
1
Prepare the Pork
Trim all fascia off the pork shoulder, freeze it solid in the refrigerator, cut it into 6cm long, 4cm wide, 0.3cm thick rectangular slices, then prick several small holes in the slices with a knife tip, and set aside.
2
Prepare the Marinade
Mix all seasonings except the dipping sauce together, add 0.5 cup of water, and stir well to make a smooth marinade.
3
Marinate
Place the pork slices in the marinade, let them marinate for about 10 minutes, then remove and air-dry.
4
Grill
Lay the scallions horizontally on the oven rack, spread the pork slices evenly on top, grill at an oven temperature of 150~200℃ until the pork slices turn slightly yellow and the scallions are soft and fragrant. Flip the slices, continue grilling until the pork slices turn dark reddish brown, then remove from the oven. Serve with the kiwi dipping sauce for dipping.
