Barbecued Pork Rice with Honey Sauce

Name: Barbecued Pork Rice with Honey Sauce
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Plum meat; Some Lee Kum Kee Barbecued Pork Sauce; Some Soy sauce; Some honey; Some Rice wine; Some Shimizu; Some Sugar; Some Water starch

by Tears of enthusiasm and happiness

4.7 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

Barbecued pork: A method of grilling meat. The marinated lean pork is hung on a special fork and grilled in the oven.
Barbecued pork is one of the best tastes in Guangdong and occupies a very important seat.
Barbecued pork in Guangzhou is widely used. Barbecued pork is used to make barbecued pork rice, Yangzhou fried rice, fried barbecued pork with egg and so on. In addition to eating in the tea house, ordinary families will also visit the barbecue stalls to buy 10 yuan 8 yuan barbecued pork home to add food. The meaning of], Guangzhou people call it "cutting the material." Barbecued pork rice is a common food in tea restaurants, restaurants and Hong Kong-style fast food restaurants in Guangdong, Taiwan, Hong Kong and Macau, Singapore and Malaysia. It is made by covering a bowl or a plate of rice with char siu sauce or soy sauce. Guangdong cuisine pays attention to the raw materials, the freshness of the materials, the lighter taste, and the health preservation.

I started to understand that the word "char siu" was heard in Hong Kong TVB TV series. My dad and I have a common hobby, which is watching Hong Kong TV series. I’ve been watching Hong Kong TV series since I was a child. I didn’t know TVB and there was no internet. I just turned on the TV. As long as I dialed the channel to find a Hong Kong TV series, I wouldn’t change the channel anymore. When I came to "char siu", I started to be greedy. As I grew up and my living conditions improved, I saw that there were barbecued pork in the supermarket. When I first ate the barbecued pork, I found it very delicious and sweet. The meat is very thin and not firewood at all. I really like it. Later, I didn’t know why I couldn’t see the char siu pork in the supermarket, but it was really uncomfortable when the gluttons came up. Then I started to learn to make char siu pork by myself. It turned out to be really easy to make char siu pork, as long as there is a bottle of Lee Kum Kee’s The barbecued pork sauce can be done easily. Moreover, you can make your own products at a reasonable price, so you can rest assured!
Baking: The middle layer of the oven is heated at 200 degrees for 30 minutes. "

Ingredients

Barbecued Pork Rice with Honey Sauce

1. Wash the plum meat you bought, cut into large slices about 2 cm thick, add char siu sauce and dark soy sauce, and marinate for 24 hours.

Barbecued Pork Rice with Honey Sauce recipe

2. Prepare an appropriate amount of honey.

3. Place the marinated raw meat on the grill. Place the grill on the baking tray, and spread a piece of tin foil on the baking tray. Preheat the oven to 200 degrees, first brush a layer of honey on the raw meat, and then brush a layer of marinated meat juice. Bake in the oven for 15 minutes.

4. After 15 minutes, take it out and turn it over, then brush with a layer of honey and a layer of marinated gravy and continue to bake for 15 minutes. After roasting, use chopsticks to penetrate the meat, indicating that the meat is cooked.

5. Pour the remaining juices of the marinated barbecued pork in a bowl.

6. Add an appropriate amount of rice wine, honey, soy sauce, water, and sugar and mix well.

7. Put it in a pot and heat it up.

8. Add appropriate amount of water starch to make the soup thick and turn off the heat.

9. Place the rice and char siu on a plate, and pour the char siu sauce on top.

10. In another pot, add an appropriate amount of salad oil, and fry an egg on top of the rice.

Tips:
Happy tears are a little windy:

1. Char siu pork can choose tenderloin, hind leg meat, plum meat, and plum meat is best. Plum meat is the pork shoulder. It is said that this piece of meat on each pig is only five or six kilograms, about 20 centimeters long, and 90% of the lean meat in the cross-section. There are several thin fat strips crisscrossing between them, so it is especially tender and fragrant when eaten. It is not greasy at all, and the meat is delicious and does not grow old after being cooked for a long time.

2. Don't cut plum meat into thick chunks, cut into thin slices, so that it's easier to taste the char siu when you eat it.

3. It is best to marinate the char siu for 24 hours before roasting, so that the meat is fully marinated.