Tonight's slightly warmer version heading to the BBQ soon
Not an exact science here but I did use my Metric Eyeballs to measure the ingredients because I am not an 'ignorant savage'
This is about the mix for 500g of Pork in this case Rashers (Pork Belly) but pick your cut of choice.
3-4 Tablespoons of spicy Plum Sauce (home made)
1 Tablespoon Light Soy
1 'slosh' of Shaoxing wine
1/2 tsp of Chinese Five Spice
2 tsp Ginger
1 tsp Chilli (I cheated and used bottled)
2 tsp Sesame Oil
Good shake of the bag containing Szechuan pepper
Marinade overnight if possible but 6-8 hours is ok too.
Serve with Veges, Rice or just as it comes. 'Stunt' Cooked Pork was from a few weeks ago, Assorted Veges, Bamboo Shoots and some Water Chesnuts and a very similar marinade.