Sweet, sticky, tangy and spicy streaky (pork) slices
Sticky oven-baked streaky slices (Feeds 2-3 people)
5-6 streaky pork slices (skin off)
2 tablespoons soy sauce
2 tablespoons shaoxing rice wine
1 tablespoon of rice wine vinegar (you can use red/white wine vinegar too)
1 tablespoon ketchup
1 tablespoon chohula sauce (mild hot sauce with garlic)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon five spice powder
1 tablespoon oyster sauce
2 tablespoons golden syrup/honey
(extra – not for the marinade) 1 tablespoon hot sauce
(extra – not for the marinade) 1 tablespoon toasted sesame seeds
(extra – not for the marinade) 2 teaspoons cornflour mixed with 2-3 teaspoons water
Put your pork slices, sauces and spices into a bowl and mix well. Allow to marinade for an hour or as long as possible.
Preheat oven to 180 degrees. Lay your slices flat on a baking tray or roasting dish, pouring all of the marinade over the meat. Cover with aluminium foil and bake in the oven for 20 minutes.
Remove the foil and bake your slices for another 10 minutes, turning once. There’ll still be quite a lot of liquid.
Pour this liquid into a saucepan but leave about 1-2 tablespoons in the pan with the pork.
Oven bake the streaky slices for another 15 – 20 minutes, turning and basting every 5-7 minutes. Remove and allow to stand for 5 minutes before slicing.
While your pork is still roasting, finish the glazing sauce. Set the marinade sauce to simmer and add the extra hot sauce and 1-2 tablespoons of water. When your pork is out of the oven and resting, thicken the sauce with the cornflour mixture. Pour this over your sliced pork and sprinkle the sesame seeds all over.
Serve with plain rice and steamed vegetables.