Papa Tea's Chinese BBQ Pork

Serves 5 to 6

Pork & Marinade
Ingredients:

• 3 lb pork butt or pork shoulder, cut into 1 1/2 inch steaks
• 1/3 cup sugar
• 3 tbsp oyster sauce
• 3 tbsp Shaoxing wine
• 2 1/2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 1/2 tsp chicken bouillon
• 1 tsp ground Chinese five spice
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp white or black pepper
• Red food dye, 4 to 5 drops (optional)

Directions:

1. In a bowl, combine the sugar, oyster sauce, Shaoxing wine, soy sauce, dark soy sauce, chicken bouillon, five-spice, onion powder, garlic powder, salt, and pepper (add the food dye here, if using). Mix well.
2. Slice the pork into 1 1/2 inch steaks and coat with the marinade. Marinate in the fridge for 1 hour, or overnight for best results.

Air Fryer Method:

1. Air fry at 350 degrees F for 35 to 40 minutes, flipping every 10 minutes so the pork doesn't burn.
2. Cook until the pork reaches 145 degrees F and the edges are deeply golden.
3. Rest for 15 to 20 minutes, then chop into bite-sized pieces.

Oven Method:

1. Preheat the oven to 350 degrees F. Fill an oven-safe container with hot water and place it on a rack below the top rack. Bake the pork on a baking sheet on the top rack for 45 minutes to 1 hour, flipping every 15 minutes.
2. Cook until the pork reaches 145 degrees F and the edges are deeply golden.
3. Rest for 15 to 20 minutes, then chop into bite-sized pieces.

Enjoy!

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