You’ll need to marinate the meat for four hours and to bring the temperature of the roast to room temp before cooking. 24 hours is too long. Tenderize with multiple needle straps in to each steak. Place steaks and marinate in a gallon plastic ziplock bag. Work the meat until each piece of meat is thoroughly coated. Remove all the air. Marinate in refrigerator four four hours. You can find this master chefs YouTube video on this recipe here.
1 1/2 lb. pork butt cut into steaks, 3/4 “ thick
1 tbl. Shouxing wine
1 tbl. Sweet Red Bean Paste
1 tbl. Red fermented bean curd
2 tsp. Garlic salt ( not too much)
2 tsp. Sugar ( needs to be sweet)
1/2 tsp. White pepper
1/2 tsp. Chinese five spice ( or to taste)
1 tel. Honey
Or, if you don’t want to go through the hassle of making the sauce I have used this sauce:
