Honey-Stewed BBQ Pork(mi zhi cha shao )

Honey-Stewed BBQ Pork

Introduction:

"Guangzhou is rich in food resources. As the birthplace of Cantonese cuisine, one of the eight major cuisines in China, it has become the most popular dish at home and abroad because of its unlimited materials, fresh taste, various dishes and endless changes. Among them, Cantonese style roast meat is soft, tender and juicy, bright in color, and full of fragrance

Production steps:

Step 1: wash the pork and cut it into about the same size (in order to better control the baking time);

Step 2: after the pork is drained, add minced garlic and three spoonfuls of barbecue sauce, and stir evenly in a large plate;

Step 3: in a large plate, evenly dip each side of the pork with barbecued pork sauce and minced garlic, place it at room temperature for 2 hours, and turn it over from time to time to "massage" the pork for convenience~~

Step 4: take a sealed box, put the cured pork in the refrigerator for 24 hours, and turn it over several times during the curing process;

Step 5: place the marinated barbecue on the grill, pad the baking tray with oil paper or tin foil to pick up the dripping oil (mainly for cleaning the baking tray);

Step 6: preheat the oven for 200 degrees, bake it at 220 degrees for 20 minutes, then take it out, brush a layer of honey evenly, and bake it in the oven for 5 minutes;

Step 7: turn it over, brush a layer of honey, bake in the oven for another 20 minutes, slice and put on a plate when eating.

Materials required:

Pork: 500g

Li Jinji barbecue sauce: 3 teaspoons

Garlic: 3 cloves

Honey: right amount

Note: (1) the barbecued pork made of tenderloin is the softest and juiciest~~~

Production difficulty: simple

Process: Baking

Production time: one day

Taste: garlic

Chinese PinYin : Mi Zhi Cha Shao