The Club’s Wanton and Char Siu Noodles are fast becoming one of the most popular dishes at the Garden Terrace or Tampines Lounge. But did you know TMCC makes its own roast pork?
Chef Alvin Teo gives us the lowdown on what goes into his mouth-watering roast.
Ingredients:
- 1 cube fermented red bean curd
- 100g hoisin sauce
- 50g honey
- 20g hua tiao jiu
- 20g sesame oil
- 70g oyster sauce
- 40g light soya sauce
- ½ tbsp five spice powder
- 2 star anise
- 1 stick cinnamon
- 300g sugar
- 1kg pork shoulder/belly pork
Method:
Mix all the ingredients together well. Marinate the meat overnight.
The next day, heat the oven to 190C for about 20 minutes. Place the marinated meat in the oven and roast. After 11 minutes, turn the meat over, and roast for an additional 11 minutes.
Remove, cool, and serve with your favourite accompaniments.
