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A little about me:
My name is Wendy(@wendy.eats) and I’m a business analyst working in the tech sector who’s also a food influencer. My biggest passion all comes down to food! My dad used to be a chef for a few years and taught me to never be afraid of the kitchen. I love to try all cuisines and cook with different blends of sauces. In the past year I’ve also started on my baking journey and end up learning over 30+ different baked good recipes which includes a variety of cakes, bread, cookies and sweets.
Food means so much to me. I remember back in the days, when I would pack food to work / school – all I had was reusable food containers from takeouts and sometimes I would feel too embarrassed to even take it out in front of others. It also didn’t have any dividers so all the different sauces were just mixed together. On the other hand, Takenaka’s bento boxes brings food to life. Their bento boxes are so pretty that I would never feel embarrassed to bring food anywhere I go! I also love their cutlery set that comes with spoon, fork and even a knife in a beautiful container. With their bento boxes, I can pack delicious meat & veggie pairings or salad and fruits!
Honey Roast Pork Recipe:
3 tbsp of Lee Kum Kee cha siu sauce
1 tbsp of sweet soy sauce
2 tbsp of seafood soy sauce
2 tbsp of Lee Kum Kee seafood sauce
2 tsp of garlic powder
2 tbsp of water
1.5 tbsp of honey
1 tbsp of sugar
1. Clean the pork shoulder and pat it dry with a paper towel
2. In a separate bowl, mix the sauce ingredients together
3. Apply the sauce evenly all over the pork shoulder but reserve some sauce for the next day
4. Marinate overnight in the fridge
5. On the next day, bring the pork shoulder to room temperature
6. Preheat oven to 425° F degrees. Prep the tray with some water underneath a foil wrap and put a rack on top of the foil.
7. Lay the pork shoulder on top of the tray rack and brush a layer of sauce on top of the pork shoulder and bake it for 20 mins.
8. Take out the pork, flip it and brush with sauce. Then bake it again for another 20 mins.
9. Repeat this process until the internal meat temperature reach up to at least 160°F degrees. (Depending on the size of the pork, can be 50 mins or more). When done, let it rest/cool for 20 minutes before cutting