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Categories:
pork shoulder salt sugar garlic rice wine vinegar soy sauce fruit juice red food coloring ground pepper cooking oil
Viewed: 31 - Published at: 7 years agoIngredients
- 2 lbs pork shoulder (cut into 1/4-inch thickness)
- 1 tablespoon salt (dissolved in 1/4 cup water)
- 34 cup sugar
- 12 head garlic, minced
- 2 tablespoons rice wine vinegar (optional, for tang)
- 1 tablespoon soy sauce
- 14 cup fruit juice (Pineapple or Orange)
- 12 teaspoon red food coloring
- 1 tablespoon ground pepper
- cooking oil (for frying)
Method
- Mix together the marinade and dissolve the sugar completely.
- Pour the marinade and knead it into the meat to completely absorb.
- Cover and leave inside the refrigerator to cure for 2 - 3 days.
- When ready to cook, mix in the vinegar (if desired), then drain excess liquid.
- Fry in cooking oil using medium heat.
