Guangdong style barbecued pork(cha shao rou )

Guangdong style barbecued pork

Introduction:

"I always wanted to make barbecued pork, but I didn't find it in all the supermarkets because I didn't have barbecued sauce. A few days ago, I chatted with my little niece. She said, aunt, you can go to the new metro supermarket, but the place is far away. It's a coincidence that I happened to pass by there in a few days and bought it back like a treasure. Strike while the iron is hot and do it quickly! "

Production steps:

Step 1: wash the tenderloin. Put a fork in some small holes to taste.

Step 2: spread BBQ sauce on the tenderloin.

Step 3: put it into the fresh-keeping bag, put it in the refrigerator and marinate overnight.

Step 4: take out the cured tenderloin, put it on the grill and spread a layer of barbecue sauce.

Step 5: preheat the oven to 200 degrees, spread oil paper on the baking pan, put it on the bottom of the oven, put the grill on the middle, bake for 20 minutes.

Step 6: turn the meat upside down after taking it out, brush the remaining sauce again, continue to bake for about 20 minutes until the meat is cooked, brush honey again after taking it out, and bake for 20 minutes.

Step 7: air to cool and slice.

Materials required:

Loin: 600g

Barbecued pork sauce: 3 tablespoons

Honey: right amount

Precautions: 1. Massage the meat by hand when curing, which can make it absorb sauce faster. 2. If the curing time is longer, the meat will taste better and color better. I suggest that the curing time should not be less than 12 hours. 3. Put oil paper on the baking plate to pick up the oil dropped from the barbecue. This kind of oil is black and hard to clean. Don't pick it up directly with the baking plate.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: salty and sweet

Chinese PinYin : Cha Shao Rou