Barbecued Pork
1.
Soak pork to remove blood foam, wash and cut into large pieces. It can be fist-sized pieces, pork strips, pork slices, whatever you want
2.
Take a larger container, add an appropriate amount of barbecued pork sauce, and a little cooking wine, add a few cloves of flattened garlic (or garlic paste), and stir evenly. Do not add water to the sauce
3.
Soak the pork in the sauce, mix well, cover with a lid or plastic wrap, and marinate in the refrigerator for about 1 day. The char siu sauce itself is very sticky. Unlike other sauces, you can put the pork in the container first, and then use a spoon to scoop a spoonful of the sauce to evenly spread on the pork, so that the meat is evenly coated with the sauce. It’s better to pickle for a longer time, if it’s too short, it won’t taste too good~ Before pickling, you can tap the pork with the back of a knife, or make a cross mark on the surface of the meat to make the meat easier to taste, or not as traditional Barbecued pork is a good way to deal with meat pieces. Cut the meat directly into small pieces and use bamboo skewers to bake it. It’s also a good try~
4.
Take out the marinated meat, place the grill on the middle level of the oven, and place the baking tray on the lower level. Remember to spread tin foil on the baking tray, or add an appropriate amount of water to catch the dripping gravy, so that you can clean the baking tray and oven later. Preheat to 200 degrees, place the meat on the grill, brush with a layer of char siu sauce, bake for 20-25 minutes, then turn the meat over, brush the char siu sauce again, and bake it for another 20-25 minutes. . In the second roasting, you can poke a few small holes in the meat, and then brush the sauce and roast it, so that the taste of the sauce can better penetrate into the inside of the meat.
5.
Let the roasted barbecued pork meat cool, and then you can cut it and serve it on a plate. You can cook more at a time and put it in a crisper for family and friends to eat. It can also be made into a barbecued pork bento and brought to the company for lunch. If you don’t have an oven, you can fry it in a pan, or you can fry it first and then stew it. The seasoning for the pickling can be ready-made, or you can match it yourself. If you have made your own pickled, you feel that it’s better to use the ready-made barbecued pork sauce, everyone’s The taste is different, just suit yourself:)
Tips:
The front butt of pork is the best choice, and the pork with fat or lean pork will taste better.
You can put more char siu sauce to make it richer and more delicious.
