Ingredients
Ingredients A
- 400g pork shoulder
- 4 tbsp Café 26 smokey BBQ sauce
- 1 tbsp minced garlic
- 1 tbsp Honey
- 1/4 tsp salt
Ingredients B
- Rice
- Bak Choy
- Spring onions for garnish
Steps
Preparation
- Wash the pork shoulder and pat dry with paper towel.
- Place it in a bowl and mix it with the rest of the ingredients A.
- Transfer to air tight container and marinade overnight in fridge.
Cooking
- To cook it, roast the pork shoulder at 200°c for 20mins. 10mins at each side and you may spray a layer of oil on it to avoid it stick on the tray.
- Meanwhile, cook the rice and bak choy with rice cooker. Remove the veggies from rice cooker when it’s cooked (about 10mins) to avoid it overcooked. Set aside.
Assembly & Serving
- To assembly, slice the meats thinly and serve it with rice and bak choy.
- Drizzle the sauce over and you may drizzle additional smokey BBQ sauce if desired.
- Garnish with spring onions before serve.
