Honey-Stewed BBQ Pork(mi zhi cha shao )

Honey-Stewed BBQ Pork

Introduction:

"I love honey barbecued pork most. It's sweet. I can't enjoy it more when I eat with rice!"

Production steps:

Step 1: A, wash and dry the half fat pork, cut it into 2cm thick; B, mix the double steamed rice wine (I like the flavor of this wine when cooking, you can use the cooking wine according to your habits), soy sauce, barbecued pork sauce and salt, put them on the cut meat, mix them evenly, put them in the freezer for 24 hours, turn them over and prick some small holes with fork, so that the meat can be evenly absorbed sauce

Step 2: because I don't have a oven at home, I have to use the non stick pot! Then cut a tin foil and make a small box without a lid

Step 3: make the box well, and the induction cooker will not stick to the pot when it is heated at 130 ℃

Step 4: put the tin foil box on the non stick pot, put the cured meat in the box, and continue to apply the remaining sauce on it

Step 5: close the lid and wait to see if there are bubbles in the sauce, then you can adjust the temperature to the minimum of 30 ℃

Step 6: turn over and spread the sauce

Step 7: bake for about 20 minutes (i.e. after the barbecued meat is golden cooked), sprinkle appropriate amount of white granulated sugar on both sides of the meat, and bake for about 3-4 minutes on both sides

Step 8: Delicious barbecued pork is finished!! Attention, eat not too sweet can put less sugar Oh!

Materials required:

Half fat pork: 500g

Double steamed rice wine: 2 tbsp

Soy sauce: 2 tbsp

Barbecued pork sauce: 4 tbsp

Salt: a little

White granulated sugar: right amount

Note: when pickling barbecued pork and baking barbecued pork, stick the barbecued pork with bamboo stick or fork, the meat will taste better!

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Mi Zhi Cha Shao