Addicted to all kinds of pure food, pure bitter dark chocolate pastry, pure fresh cheese, pure black coffee, pure brewed barley juice… All kinds of pure! Now… Even if I burn pork, I pour pure rice wine fiercely~


1200 grams of streaky pork
1 / 2 tsp salt
2 tablespoons soy sauce
3 tablespoons oyster sauce
300 ml sake
5 tablespoons honey
1 tablespoon white granulated sugar
2 peppers (red, small)
3 garlic white


Step 1
Scald the streaky pork in boiling water until the surface is white. Remove and drain. Mix soy sauce + oyster sauce + salt + sugar + longan honey to make a sauce for standby

Step 2
Add 1 tablespoon salad oil (in addition to the amount) into the pan that can be put into the oven, fry the five flower meat pieces in the pan until both sides are red and light burnt yellow, and add rice wine

Step 3
Open the lid and boil over high heat until the bubble is large. Wait about 10 seconds (the bubble is slightly reduced) before adding the juice. Add the juice into the pot and continue to boil over high heat. Then turn to low heat and simmer for about 20 minutes

Step 4
Cut the pepper in half (remove the seeds if you are afraid of spicy). Wash the garlic white and cut it into long sections

Step 5
Add pepper and garlic white in the cast iron pot, cover and continue to simmer for about 10 minutes. After turning off the heat, take out about 50ml of soup from the pot and set aside

Step 6
Then put the pot into the oven, cover with tin foil, and bake at 200 ℃ for 20 minutes

Step 7
Then take out the meat, turn it over, pour the soup of practice 5, remove the tinfoil and return to the oven, reduce the temperature to 170 ° C and bake for 15 minutes

Step 8
Take out the grilled streaky pork strips and slice them. Serve with raw scallion