Original recipe by Amy Beh 600g belly pork
20g oyster sauce
1½ tsp salt
1 tbsp light soy sauce
4 cloves garlic, minced
1 tsp thick soy sauce
1 tbsp rose wine (mei kwai loe)
1 tsp colouring (optional)
Honey or sugar syrup
110g malt (mak ngah tong)
Rinse pork and pat dry completely with several pieces of paper towels. Cut the pork into long strips of 4cm thick. Marinate for several hours, preferably overnight in the refrigerator.
Cook the syrup ingredients until thick.
Place the marinated pork in a preheated oven at 170°C. Grill for 12-15 minutes. Remove the meat and turn it over. Pour the syrup over the meat. Increase the heat to 190°C and return the meat to the oven to grill for about 5-6 minutes. Cut the meat into thin serving slices.