Barbecued pork with honey sauce(mi zhi cha shao rou )

Barbecued pork with honey sauce

Introduction:

"Barbecued pork is a classic dish in Guangdong, and most of the barbecued pork is pickled with barbecued sauce. Today, the reason why I took this dish to participate in the activity of making a big difference between the old dish and the new one is that today I pickled and roasted it with my own honey. The ingredients are natural and pure, absolutely without any additives, and the taste is also very good. That is to say, northerners who don't often eat barbecued pork will fall in love with this dish. The roasted barbecued pork is firm, elastic, soft and rotten. It tastes great

Production steps:

Step 1: choose the snowflake meat near the neck

Step 2: cut into four pieces according to the required lines, and use forks to line up the holes, so as to make the pickle taste better.

Step 3: dig the maltose into a bowl, add honey, five spice powder and salt. The original text uses Meiji soy sauce, that is, soy sauce with refreshing effect. I'm used to using fresh soy sauce in June, and finally add a little soy sauce. After I add the old style, the color is darker. If it's fresh in June, don't add the old style. Stir well to make a thick honey sauce

Step 4: put the pierced meat into the sauce and grab it to make it taste better

Step 5: seal with plastic wrap and marinate in the refrigerator for 24 hours to make the meat taste better. Turn 2-3 times in the middle to make the taste uniform.

Step 6: take the cured meat out of the refrigerator in advance and warm it up

Step 7: when baking with honey water: pour 4 tbsp honey and 2 tbsp white vinegar into a bowl, mix well and serve. The ratio of honey and white vinegar is 2:1. This amount is not written in the ingredient list

Step 8: string the pickled meat with bamboo sticks to prevent it from curling, then brush it with a layer of honey water, 15 degrees in the oven, and bake for 20 minutes

Step 9: take it out and brush honey water again, then continue to bake at 150 ℃ for 20 minutes

Step 10: Brush honey water for the third time, adjust the oven temperature to 200 ℃ and bake for 8 minutes on both sides.

Step 11: finally, observe more, the color is OK, especially the corner part has zoom color, it's OK, the time should be flexible. This is the final barbecue. Just a little bit of zoom in the corners.

Step 12: remove the bamboo stick from the roasted barbecued pork, cool it in the air and slice it

Materials required:

Pork neck snowflake meat: 600g

Maltose: 50g

Honey: 50g

Veteran: 5g

June fresh super soy sauce: 50g

Five spice powder: 2G

Salt: 2G

Note: when baking at high temperature, be sure to observe more, don't burn the meat. It's 210 degrees to 220 degrees. I made it twice. My oven is just 200 degrees.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mi Zhi Cha Shao Rou