Chinese pork 1.2 kg of roast pork loin. 50 g fresh ginger. 4 cloves of garlic. 4 star badiane. 1 fresh pepper. 70 g brown sugar. 15 cl of cooking sake. 5 cl of oyster sauce. salt and pepper Preheat the oven to 180 °.

Chinese pork

Chinese pork
1.2 kg roast d pork loin | 50 g fresh ginger
. 4 cloves of garlic
. 4 stars of badiane
. 1 fresh chili pepper. 70 g brown sugar
. 15 cl of cooking sake
5 cl of oyster sauce
. salt and pepper
Preheat the oven to 180 °. Peel the ginger and garlic. With a knife, chop them with the fresh chili pepper. Mix in a bowl, sugar with sake, oyster sauce. Add chilli, ginger and chopped garlic.
Place the meat in a gratin dish and brush with the previous household. Salt, pepper and spread the star anise around and on the roast.
Bake and cook for 2 hours by turning the meat 3 or 4 times by basting very regularly with juice. It will be necessary to add a glass of water quite regularly (for me almost 3 in total) because the sauce will caramelize. So as soon as the juice gets too thick, sprinkle your meat before putting the water in the dish.

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