Barbecued Pork with Honey Sauce
1.
First make the barbecued pork sauce. Pour all the ingredients needed to make the barbecued pork sauce into a bowl, mix and stir until it is completely uniform and serve the barbecued pork sauce.
2.
Wash the plum meat, wipe off the water, and change the knife into a strip with a diameter of 5 cm. Put the plum pork in a bowl, pour in enough char siu sauce, mix well, and marinate for at least half a day and overnight.
3.
Place the marinated barbecued pork on the grill, put it in a preheated 220 degree oven, and bake it for 35-40 minutes.
4.
Mix maltose and water to form sugar water. During the roasting process of the barbecued pork, take it out of the oven 2-3 times, brush the surface of the barbecued pork with a brush dipped in sugar water, and then put it back in the oven. The last time you brush with sugar water is best to be 3-5 minutes before the oven, so that the roasted char siu will have the luster of honey.
Tips:
1. If there is no oven, you can take out the marinated meat and dry it, add a little oil to the pan, fry on both sides, add the marinated meat juice and a little water, simmer on low heat until mature, and collect the juice on high heat.
2. Plum Pork is best used to make barbecued pork. Plum meat is the upper shoulder meat of a pig, and you can see the criss-crossed fat shreds from the cross section. Barbecued pork made with plum meat, the fat shreds will be melted after roasting, making the meat more fragrant and tender but not greasy, very delicious. If you don’t have plum meat, you can use lean tenderloin instead, but the texture will be drier.
3. When roasting the barbecued pork, brush the surface with maltose water, so that the surface of the roasted barbecued pork is coated with a layer of honey, which also reduces the loss of moisture in the meat during roasting. If maltose is not available, honey can be used instead.
