Ingredients
400 g (about 14 oz) boneless pork shoulder.
Seasonings
Salt 7 g (about 1 tsp), cooking wine 25 g (about 2 tbsp), sesame oil 25 g (about 2 tbsp), scallions 25 g (about 1 cup chopped), peeled ginger 15 g (about 1-inch piece), MSG 5 g (about 1 tsp).
Instructions
1. Use a bamboo skewer or other sharp object to poke many small holes all over the meat (to help it absorb flavor and cook faster during roasting), then rub it evenly with salt and MSG, place it in a container, add cooking wine, scallions, and ginger, and marinate for about 2 hours.
2. Place the marinated meat on a baking sheet and roast in the oven, watching carefully to prevent burning. If the color becomes uneven during roasting, cover the darker areas with vegetable leaves and continue roasting. When nearly done, brush with sesame oil and roast until the color is uniform and the meat is fully cooked. To serve, slice and arrange on a plate. This dish is savory and aromatic, with tender, delicate meat.