Steps

1. Prepare 1 whole Pork Shoulder (approx. 300g, 3cm thick).
   🕒 01:05
2. Pierce the pork all over with a fork, including the sides. (The Secret!) This helps the flavor penetrate quickly and ensures even cooking.
   🕒 01:35
3. Place the pierced pork into a zip-top bag.
   🕒 02:09
4. Add the marinade ingredients to the bag: Soy Sauce 2 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Honey 1.5 - 2 tbsp, Oyster Sauce 2 tsp, Sesame Oil 2 tsp, 2-3 slices Ginger, thinly sliced, and 1 clove Garlic, thinly sliced.
   🕒 02:13
5. Massage the pork and marinade thoroughly through the bag. Squeeze out the air, seal the zipper, and let it marinate.
   🕒 02:56
6. Quarter and thoroughly wash 1 head Bok Choy.
   🕒 03:29
7. Boil water in a pot and cook the Bok Choy until tender.
   🕒 03:48
8. Heat a frying pan and sear the marinated pork on all sides until golden brown to lock in the juices.
   🕒 04:00
9. Be mindful of splattering sauce. Move the pan to collect the foam and cook evenly without burning.
   🕒 04:16
10. If the sauce burns, wipe it off with a paper towel, as it can cause bitterness.
    🕒 05:10
11. Add Cooking Sake (Rice Wine) (to taste) to the frying pan, cover, and steam. (The Secret!) Steaming after searing ensures the pork cooks through evenly and stays juicy.
    🕒 05:33
12. If the liquid reduces, add about 1 tbsp of Cooking Sake (Rice Wine) and flip the pork to continue steaming. Adjust the heat to prevent burning.
    🕒 06:15
13. Remove the pork from the pan. Return the remaining marinade and meat juices to the pan and reduce.
    🕒 07:14
14. Return the pork to the pan and coat it with the reduced sauce.
    🕒 07:31
15. Turn off the heat. Add a slurry of Potato Starch (1/3 - 1/2 tsp) mixed with an equal amount of water and stir to thicken.
    🕒 08:41
16. Return to heat and simmer until thickened.
    🕒 09:04
17. Pour the sauce over the plated Chashu Pork. Serve with 5cm White Shredded Leek and mustard, if desired. Enjoy!
    🕒 09:53