Cantonese style barbecued pork(guang shi wu hua cha shao )

Cantonese style barbecued pork

Introduction:

"When I didn't cook by myself, what I liked most was the kind of local cooking, such as roast duck, chicken with soy sauce, white chopped chicken, barbecued pork You can eat it in the restaurant or pack it. When someone has a meal, you can see the master's shrewd way of chopping or slicing the meat, pouring the prepared seasoning, scalding some seasonal vegetables, and then adding a small bowl of soup to make it live. When I got married and started to touch the kitchen, I was thinking of cooking the delicious food in the store. This kind of barbecued pork has been tried several times, and now it's a reserved dish at home. "

Production steps:

Step 1: peel the pork and cut it into four large pieces.

Step 2: prepare coriander, garlic and onion.

Third step: add 1 spoonfuls of Baijiu, 2 spoons of soy sauce, 3 spoons of BBQ sauce to knead evenly.

Step 4: pour coriander, garlic and onion into the meat.

Step 5: mix well again, cover and marinate for 12-24 hours. (I marinated for 12 hours)

Step 6: remove the pickled pork, coriander, garlic and onion, and put them on the baking net. Put tin foil on the baking tray, pad it under the baking net, preheat the oven, put the baking net into the middle layer of the oven, place the baking tray on the next layer, and heat it up and down at 200 ℃.

Step 7: mix honey and white vinegar when baking.

Step 8: when the meat in the oven has been baked for 10 minutes, quickly take out and brush a layer of the original pickled meat sauce, and then brush a layer of honey vinegar water.

Step 9: preheat the oven, put the baking net into the middle layer of the oven, put the baking tray on the next layer, and heat up and down at 200 ℃.

Step 10: go back to the oven and bake for five minutes, take it out, turn it over, brush the sauce and honey vinegar water again, and bake for another five minutes.

Materials required:

Pork: 500g

Garlic: 2

Red onion: 2

Coriander: 1

Baijiu: 1 spoons

Soy sauce: 2 tbsp

Barbecued pork sauce: 3 tbsp

Honey: 2 tbsp

White vinegar: 1 teaspoon

Note: when roasting, we should make corresponding adjustment according to the thickness of the meat. The meat I bought is about 5cm, and the roasting time is just 20 minutes. If you're not sure if it's cooked, you can insert chopsticks into the meat after it's roasted, and it's cooked after it can be easily penetrated. When marinating meat, each kind of seasoning should be kneaded evenly. Personally, it tastes better than all seasonings poured in and then mixed. When marinating, don't put scallion leaves. Scallion leaves will smell after a long time.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: salty and sweet

Chinese PinYin : Guang Shi Wu Hua Cha Shao