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

Barbecued pork with honey sauce

Introduction:

"Barbecued pork belongs to Cantonese cuisine and is one of the Guangdong flavors. The main ingredient is pork loin, and the main cooking technology is barbecue. The finished product is bright red and tender. There are two kinds of barbecue, namely "low cabinet" barbecue and kitchen barbecue. Low cabinet barbecued pork is very particular about the selection of materials. It must be a "willow gun" [that is, a meat willow behind the pig's spine], so that it can be smooth and juicy and has a good effect of meat flavor. A good barbecued pork must be in a state of "fat, thin" and "with burnt aroma", so it can be regarded as the top grade

Production steps:

Step 1: preparation materials: pork loin, barbecued pork sauce, green onion, ginger, garlic sauce, honey

Step 2: wash the meat, cut it into large pieces and poke some holes with toothpick to taste it. In the preservation box, spread the ginger and onion, mix the meat, barbecued pork sauce, garlic sauce and honey.

Step 3: mix all the seasonings to marinate the tenderloin, and the amount of barbecued pork sauce should not exceed the meat

Step 4: marinate for at least 24 hours, generally marinate for about 30 hours, turn every 7 or 8 hours.

Step 5: take out and warm up in advance, put it on the grill and dry it slightly; preheat the oven at 190 ℃, bake for 20 minutes, and remember to put the dripping juice from the tin foil baking tray at the bottom.

Step 6: take out, spread the barbecued sauce of the cured meat on both sides, bake for about 10 minutes, brush honey and bake for 5 minutes;

Step 7: bake the slices and put them on the plate

Materials required:

Pork loin: 500g

Barbecued pork sauce: 3 tablespoons

Scallion: right amount

Ginger: right amount

Garlic sauce: half a teaspoon

Honey: a spoonful

Note: do barbecued pork best use plum meat. Plum meat is the upper shoulder meat of pigs, and lean meat accounts for more than 90%. From the cross section, we can see crisscross strips of fat meat. The barbecued pork made of plum blossom meat will be roasted and melted after being roasted, making the meat taste more fragrant, tender but not greasy. It's very delicious. If there is no plum meat, you can use lean tenderloin instead, but the taste will be drier. When barbecue meat with fork, brush honey water on the surface, so that the surface of barbecue meat is covered with a layer of honey, which also reduces the loss of water in the meat.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: sweet and sour

Chinese PinYin : Mi Zhi Cha Shao Rou