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Tenderize the pork by piercing the entire surface, top and bottom, repeatedly with a fork.
Rub the minced garlic and shallot all over the meat; set aside.
BBQ Pork Caramel Sauce:
Cook together remaining ingredients, stirring constantly, until sauce thickens; set aside to let cool.
Note: To prevent sauce from sticking or burning, you may wish to cook in a double boiler on medium-low heat.
Marinade pork in 1/2 to 2/3 of the prepared caramel sauce for at least 20 minutes (preferably overnight).
Pan-fry marinated meat over medium-high heat until both sides are nicely browned. Cover and let it cook on medium-low heat for an additional 20-30 minutes.
Baste some glaze over the meat 5 minutes before finish time.
Pour the remaining caramel sauce over the meat after cutting it into serving size.
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mermaiden 3 years agoI didn't have any shallots so I just minced an entire green onion instead. Worked great. I didn't have time to go by an Asian market to look for maltose so I just used sugar instead, which worked fine, though it may be a bit sweeter (honey is normally a better substitute). With mine I used about a teaspoon or so of sesame oil, a generous sprinkle of the pepper and a light dusting of salt... Also, I used sake wine. I only marinated for 20 minutes, then used the pork in Singapore Mai-Fun. Even through that curry/ginger sauce I could still taste the wonderful flavor. Because of the dish I was creating this for, I chopped the pork into chunks before preparing (after forking) so this cut down on the cooking time, too. [I posted this recipe.]