Ingredients
- 2-3lbs Pork Shoulder (cut into long 3inch strips)
- 2 Tblps Honey
- 1-2 cubes Red Fermented Tofu
- 2 Tblsp Hoisin Sauce
- 2 Tblsp Soy Sauce
- 2 cloves Garlic – roughly chopped
- 4 slices of Ginger – roughly chopped, approx. 2-3 Tblsp
- 2 tsp Chinese Five Spice Powder
- 2 Tblsp Chinese Rice Cooking Wine/ or dry Sherry
- ½ tsp Salt
- 1 Tblsp Korean Pepper Flakes – optional
Glaze
- 2 Tblps Honey
- Leftover Marinade
Directions
- Cut the pork shoulder into thin 3inch thick strips.
- Combine marinade ingredients into a ziplock bag or large bowl and combine it with the pork.
- Marinate in the fridge for 24 hours.
- Remove the meat from the marinade and let it sit for an hour at room temperature.
- Add the marinade to a small pot and remove the chunks of garlic and ginger.
- Add 2 Tblsp Honey into the marinade and mix well.
- Cook it on low heat on a stove for 5 minutes or when the sauce starts to thicken. Set it aside for later.
- Prepare the Cobb Cooker, light a Cobblestone and wait a few minutes until it has turned grey. Insert the Grill plate.
- Cook the Pork for 20minutes on one side then flip it over for 10 minutes on the other side. Check for an internal temperature of 145°F (62°C)
- Glaze the pork 4-5 times, turning every minute to prevent burning. Keep basting and flipping the meat until it looks red and sticky.
- Remove from the Cobb and let it rest for 20minutes before cutting.
- Once the meat has rested, cut it up and enjoy.
Recipe compliments of Pups with Chopsticks, adapted to suit Cobb Cooker