Ingredients

Serves: 8

1,5 kg pork shoulder, without much fat

2 tablespoons sesame oil

3 tablespoons whisky

2 teaspoons salt

3 tablespoons light soy sauce

5 tablespoons sugar

3 tablespoons honey

8 garlic cloves, finely chopped

2 tablespoons fresh ginger root, very finely chopped

Directions
Prep:10min Cook:20min Ready in:30min
1. Cut the pork shoulder into strips, about 5cm wide x 4 cm high x 15 cm long.
2. Mix the remaining ingredients well. Marinate the pork strips overnight in the refrigerator.
3. When ready for barbecuing, pull the pork from the marinade. Let come to room
temperature, while the coals are heating.
4. Boil the left-over marinate in a pot for 5 or so minutes to kill possible bacteria and
thicken the marinate into a sauce.
5. Barbecue the pork pieces on the hot grill, brushing with the boiled marinated every now
and then.
6. Serve hot or cold with fresh vegetables and pineapples.