Air Fryer Version Honey Sauce Barbecued Pork
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1. After the pork is cleaned, drain the water, and then cut along the texture into long strips about four fingers wide.
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2. Chop the garlic into puree. I'm too lazy to cut it into cubes, then cut the scallion into pieces.
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3. Pour the meat into a basin, sprinkle garlic and scallions and mix well.
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4. Then pour one tablespoon of cooking wine (Hua Diao wine is better) and three tablespoons of barbecued pork sauce.
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5. Pour in a tablespoon of soy sauce.
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6. There is also a large spoonful of honey.
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7. After that, mix the meat and sauces evenly, and put them in an airtight box.
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8. Cover the lid and put it in the refrigerator to marinate overnight.
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9. The taste of the marinated meat is all in.
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10. Pour a small amount of clean water into the bottom of the fryer, not too much, otherwise it will overflow into the frying basket and boil. If you use an oven, pour a small amount of water into the baking dish, and then put it on the grill to bake.
This recipe has been included in my new book "Easily Make 150 Creative Air Fryers"~
11.
11. Remove the garlic and green onions from the char siu, and place them in a frying basket.
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12. Brush the surface with another layer of marinated remaining sauce, then bake at 190 degrees for about 25 minutes. To make it in an oven, choose the upper and lower pipes at 200 degrees, and bake it for 40 minutes.
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13. Adding water to the bottom of the pot is to produce a certain amount of water vapor during the roasting to prevent the meat from being too dry. In order to make the char siu delicious, it takes about four to five minutes to be pulled out and brushed with a layer of sauce. When the roasting reaches ten minutes, turn the char siu over and continue to brush the sauce on the surface.
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The fryer is easy to take out with a drawer to brush the sauce, and the oven is more troublesome. In order to make the barbecued pork delicious, take more work.
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This is grilled char siu, just take it out and slice it and eat it.
There is still soup left when I cut it, and I am drooling. I have to endure it in order to take a photo.
Tips:
1. Don't use tenderloin or pork belly for barbecued pork, it will not taste good. When marinating the meat, you can massage the meat with your hands to make it absorb the sauce faster.
2. If you can't buy barbecued pork sauce, use 1 tablespoon of cooking wine, 1 tablespoon of oil, 2 tablespoons of soy sauce, 1 piece of red fermented bean curd, 45 grams of fine sugar, 1/2 teaspoon of five-spice powder, 5 grams of minced garlic Mix 1 tablespoon of red fermented bean curd with these seasonings and sauces.
3. When roasting in an oven, it is generally necessary to put tin foil on the bottom to prevent the soup from being difficult to clean after high temperature carbonization. It's relatively easy to bake in a fryer. For oily dirt like this, I soak it in dish soap for a while and then clean it up with a dish cloth. The oil in the eye hole can be cleaned up with a soft toothbrush, which is very convenient. Do not use steel wool or hard brushes to clean, which will damage the non-stick coating on the surface.
Here is a long-winded sentence, when everyone chooses an air fryer, try not to buy that kind of wire mesh frying basket. It's the one in the picture. First of all, when grilling fish and other tender meats, not only will the meat stick to the bottom, but it will also leak. In addition, after high-temperature baking, the carbonization of grease and grease will remain in the gaps, and it is difficult to clean it even with a steel wire ball or a toothbrush. I have used this type of fryer with barbed wire before, and it is really painful to brush. So don’t take the detours I have gone through. Try to choose a mesh-shaped basket with a non-stick coating, which is easy to clean.
