My mum-in-law cooked this dish well. And Greg always think that his mum's version is the best. Hmpphhh.... Anyway, this is roasting pork in the Foochow way and it is usually home cooked. Another dish that is cooked with our famous U'ang Chow.
500-600 gm of 3 layered meat strip, get those with distinct layers
1 heaped tbsp of U'ang chow
3 tbsp of light soya sauce
2 tbsp of sugar
1 teasp of salt and pepper
1) Clean and wash the pork strip. Keep the strip at a width of 1 inch or so. Poke the top layer of meat at the skin part rigorously with a sharp knife. Rub salt and pepper.
2) Seasoned with U'ang Chow, sugar and light soya. Leave overnight in refridgerator to season or at least 3 hours.
3) Preheat the oven at fan mode and bake at 170 deg cel. Roast the top side for 15 min and extra 15 min each on both side. Turn oven to grill mode at 200 deg cel and grill the meat for 5-10 min to sear the meat. You can do all these on a rack over a shallow pan of water to prevent smoking your oven and whole kitchen.
4) Cut the meat into thin pieces and serve with good quality dark soya sauce mixed with chilli padis and a few dash of maggi seasoning.
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