Aaoshi Smoked Pork With Fermented Soya Bean Recipe

Cooking Directions

• STEP 1.In a bowl, mix together fermented soya bean paste, soy sauce, sugar, and spices.
• STEP 2.Marinate the pork in the mixture for at least 2 hours, or overnight for best results.
• STEP 3.Preheat the smoker to 225°F (107°C) and add your choice of wood chips for smoking.
• STEP 4.Place the marinated pork on the smoker rack and smoke for about 4-5 hours, or until the internal temperature reaches 160°F (71°C).
• STEP 5.Remove the smoked pork from the smoker and let it rest for 10 minutes before slicing and serving.
• STEP 6.Serve the Aaoshi Smoked Pork With Fermented Soya Bean with steamed rice and vegetables for a complete meal.

Cooking Tips

• You can use pork shoulder or pork belly for this recipe.
• Make sure to soak the wood chips in water for at least 30 minutes before using them in the smoker.
• If you don't have a smoker, you can also use a grill with indirect heat and a smoke box.
• For extra flavor, you can brush the pork with the marinade during the smoking process.

Storage and Serving

• Leftover smoked pork can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pork in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the smoked pork with steamed rice and vegetables for a delicious and satisfying meal.