📝 About This Recipe
This elevated take on the Cantonese classic utilizes the 'Secreto' cut of Ibérico pork, prized for its intense marbling and nutty undertones. The meat is bathed in a complex marinade of rose-scented wine and fermented bean curd, then slow-roasted and lacquered with organic wildflower honey. The result is a melt-in-your-mouth texture with a glass-like finish that defines the pinnacle of modern Chinese fine dining.
🥗 Ingredients
The Pork
- 800 grams Ibérico Pork Secreto or Pluma (trimmed of excess silver skin)
The Master Marinade
- 2 cubes Red Fermented Bean Curd (mashed into a smooth paste)
- 3 tablespoons Hoisin Sauce (high quality, preferably Lee Kum Kee Premium)
- 2 tablespoons Light Soy Sauce (aged soy preferred)
- 1 tablespoon Mei Kuei Lu Chiew (Rose Wine) (essential for authentic floral aroma)
- 1 teaspoon Five Spice Powder (freshly toasted if possible)
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Minced Garlic (passed through a microplane)
- 1 teaspoon Grated Ginger (juice only)
The Honey Glaze
- 4 tablespoons Wildflower Honey (raw and organic)
- 2 tablespoons Maltose (provides the signature sticky shine)
- 2 tablespoons Reserved Marinade
For Garnish
- 2 pieces Scallion Curls (iced in water to curl)
- 1 teaspoon Toasted White Sesame Seeds
- 1 tablespoon Pickled Mustard Seeds (for acidity balance)
👨🍳 Instructions
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1
In a large mixing bowl, combine the red fermented bean curd, hoisin, light soy sauce, rose wine, five spice, sesame oil, garlic, and ginger juice. Whisk until the bean curd is completely emulsified.
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2
Pat the Ibérico pork dry with paper towels. Submerge the pork into the marinade, ensuring every crevice is coated. Place in a vacuum bag or airtight container and refrigerate for at least 12 hours, ideally 24.
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3
Remove the pork from the refrigerator 1 hour before cooking to allow it to reach room temperature; this ensures even cooking of the delicate Ibérico fat.
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4
Preheat your oven to 200°C (400°F). Prepare a roasting tray by lining it with foil and placing a wire rack on top. Fill the bottom of the tray with 1 cup of water to prevent drippings from smoking.
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5
Prepare the glaze: In a small saucepan over low heat, combine the honey, maltose, and reserved marinade. Stir until the maltose is melted and the glaze is thick and glossy.
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6
Place the pork on the wire rack. Roast for 10-12 minutes to set the proteins and begin the fat rendering process.
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7
Remove the tray from the oven. Using a pastry brush, generously apply the first layer of glaze to all sides of the pork.
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8
Lower the oven temperature to 180°C (350°F). Return the pork to the oven for another 10 minutes.
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9
Repeat the glazing process every 5 minutes for the next 15 minutes. The pork should develop a deep mahogany color with slightly charred, caramelized edges (the 'burnt ends').
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10
Check the internal temperature; Ibérico pork is best enjoyed at medium (63°C/145°F) to preserve its unique texture.
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11
Remove the pork from the oven and give it one final 'lacquer' coat of glaze. Let it rest on a warm plate for 10 minutes—this is crucial for the juices to redistribute.
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12
Slice the pork against the grain into 1cm thick medallions. The center should be a delicate blush pink.
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13
Plate the slices overlapping, garnish with scallion curls, toasted sesame seeds, and dots of pickled mustard seeds. Serve immediately.
💡 Chef's Tips
If you cannot find maltose, you can substitute with corn syrup, though the shine won't be as glass-like. Always use Rose Wine (Mei Kuei Lu Chiew) over dry sherry; it provides the specific floral aroma found in high-end Hong Kong roasts. Don't skip the resting period; the sugars in the glaze need time to set or they will run off when sliced. If using a standard pork shoulder instead of Ibérico, increase the roasting time by 15 minutes as it has less intramuscular fat.
🍽️ Serving Suggestions
Pair with a vintage Champagne or a dry Riesling to cut through the richness of the Ibérico fat. Serve alongside a bowl of premium steamed Koshihikari rice drizzled with the remaining glaze. Accompany with ginger-scallion oil and blanched baby bok choy for a complete meal. A side of pickled daikon or cucumber ribbon salad provides a necessary acidic contrast to the honey sweetness.