2 1/2 kg fresh shoulder pork with a little fat

Marinade

1/2 cup ginger wine
100 ml light soy sauce
dash of pepper
1 tsp salt
6 tbsp mushroom sauce
6 tbsp oyster sauce
6 tbsp ginger juice
4 tbsp sesame oil
4 tbsp cornstarch

Method
Remove skin from pork and discard. Cut meat into pieces 1 cm thick and 3cm square. Mix all marinade ingredients well, rub into pork and allow to stand for 2 hours before freezing.

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