BBA Pork With Honey Sauce

Ingredients:

• 1.2 kg tenderloin pork (Tenderloin is soft and lean, which makes it perfect for marinating and cooking quickly.)

• 300 g honey sauce (Honey adds a sweet flavor and helps create a golden, caramelized glaze.)

Marinade

• 3 cloves shallots, chopped (Shallots add a mild onion flavor and aroma.)

• 6 cloves garlic, minced (Garlic enhances the savory flavor.)

• 5 tbsp granulated sugar (Sugar helps tenderize the meat and adds sweetness.)

• 1 tbsp salt (Salt pulls water out of the meat and allows flavors to penetrate deeper.)

• 1 tbsp chicken powder (Adds a rich, umami flavor.)

• 1 tbsp sesame paste (Sesame paste gives a nutty, earthy taste to balance the flavors.)

• 1 pcs large fermented red bean curd, crushed (Bean curd adds salty and tangy flavors.)

• 2 tbsp Maggi seasoning (A liquid seasoning that enhances the overall taste.)

• 2 eggs (Eggs coat the pork, keeping it moist and helping the marinade stick.)

• ½ tsp five spices powder (A mix of spices for a fragrant, warm flavor.)

• 1 tbsp rice wine (Rice wine helps tenderize the pork and removes strong meat smells.)

Honey Sauce

• 450 g maltose (Maltose is a sugar that creates a sticky glaze and gives the pork a shiny finish.)

• 4 tbsp water (Water helps dissolve the sugars and makes it easier to mix.)

• 75 g rock sugar (Rock sugar melts slowly, adding sweetness without burning easily.)

• 2 ginger slices (Ginger gives a slight spicy flavor and removes meat odors.)

• 1 tbsp salt (Salt balances the sweetness of the honey glaze.)

Method with Science Explanations

Step 1: Prepare the Honey Sauce

• Place all the honey sauce ingredients in a bowl. Melt the mixture over a hot water bath and bring it to a boil.

  
  

  Why? Heating the sugar helps it dissolve evenly, while the hot water bath prevents burning. The heat melts maltose, creating a smooth glaze.

Step 2: Cut and Clean the Pork

• Cut the tenderloin pork into long strips. Wash and drain the meat thoroughly.

  
  

  Why? Tenderloin has little fat and absorbs marinade better when cut into smaller pieces. Washing removes any excess blood or impurities.

Step 3: Marinate the Pork

• Mix all the marinade ingredients. Coat the pork with the marinade and let it sit for 30 minutes. Turn the pork every 10 minutes.

  
  

  Why? Salt and sugar in the marinade break down the meat fibers, making the pork tender. Turning the pork ensures the flavors are absorbed evenly.

Step 4: Roast the Pork

• Thread the marinated pork onto stainless steel skewers. Roast them in a preheated oven at 280°C for 15 minutes. Remove, turn the meat over, and roast again for 10 minutes.

  
  

  Why? High heat quickly caramelizes the sugars in the marinade, giving the pork a beautiful golden-brown color. The turning ensures even cooking on both sides.

Step 5: Cool and Add Honey Sauce

• Let the pork cool for a while. Brush the honey sauce onto the pork and roast it again in the oven at 180°C for 15 minutes.

  
  

  Why? Cooling the pork helps the surface set, so the honey glaze sticks better. Lowering the temperature prevents the sugars in the honey from burning.

Step 6: Final Touches

• Trim off any burnt parts. Brush on more honey sauce and serve.

  
  

  Why? Trimming burnt areas makes the pork look more appealing and prevents any bitter taste. The extra honey sauce makes the pork glossy and delicious.

The Science of Caramelization

• When the sugars in the marinade and honey glaze heat up, they caramelize. This is a chemical reaction that gives the pork its golden-brown color and sweet flavor.

• High heat speeds up this process, but too much heat can burn the sugars.