Servings: 8

750 g pork picnic shoulder (schouderkarbonades/nakkekoteletter) 750 g pork picnic shoulder (schouderkarbonades/nakkekoteletter)
1 tbs rice wine 1 tbs rice wine
2 tbs sugar 2 tbs sugar
1 ts tbs salt 1 ts tbs salt
1 tbs soy sauce 1 tbs soy sauce
1 tbs hoisin sauce ("hai shan jiang") 1 tbs hoisin sauce ("hai shan jiang")

Combine rice wine, sugar, salt, soy sauce and hoisin sauce
Cut the meat in 2-inch (5 cm) wide sections and mix with the marinade
Let it marinade for up to 24 hr, but at least 1 hour (the longer,the better)
Preheat the oven to 240°C and bake the meat for 20 minutes, turning it once or twice
Slice and serve or use in other recipes.

Served it on a bed of stir-fried Chinese cabbage: Cut the cabbage in strips of 2 cm wide and wash in a colander Slice 1 garlic clove in small strips. Heat 1 tbs oil in a wok and fry the garlic until fragrant. Add the cabbage and stir-fry for a few minutes. Add 1 tbs of soy sauce, mix well and serve on a platter with the pork on top.  Served it on a bed of stir-fried Chinese cabbage: Cut the cabbage in strips of 2 cm wide and wash in a colander Slice 1 garlic clove in small strips. Heat 1 tbs oil in a wok and fry the garlic until fragrant. Add the cabbage and stir-fry for a few minutes. Add 1 tbs of soy sauce, mix well and serve on a platter with the pork on top.