marinade
- 1 tbs minced ginger
- 1 tbs minced onion
- 1/2 cup Shao-xing wine
- 1/4 cup soy sauce
- 2 tbs Cantonese barbecue sauce ( Cha-shao sauce)
- 1 tbs brown sugar
- salt and pepper
- 1 big piece of pork butt about 2 lb ( it really is from the pig shoulder )
- string and foil
- 2 tbs Cantonese barbecue sauce
- green onion or other green leaves ( shiso leaf, watercress)
- hot chili sauce
- taco-shaped steamed buns ( he-ye-bao)
- cut the meat lengthwise, about 3-4 inch wide, rub with salt and pepper
- mix all the marinade ingredients well, marinate the meat for one to two days
- pre-heat the oven to 350 degrees
- take the meat out from the marinade, tight it with string as shown in the picture
- use foil to make a sealed bag, leave one end open
- put the meat in the foil bag, pour 3-4 tbs marinade in to the bag, seal the open end
- put the meat in the foiled bag on a broiler pan and bake in the oven at 350 degree for 2 hours
- take the pan out , cut open the top of the foil bag, brush the meat with Cantonese barbecue sauce
- return the meat to oven, change the oven setting to broil, for 10-15 minutes till the top is browned.
- remove the meat from oven, discard foil and remaining juice, let the meat cool to room temperature
- cut off the string, slice and serve with green onion, and hot chili sauce on the steamed buns
