Barbecued Pork with Honey Sauce
1.
Wash the pork, then use a paper towel to absorb the moisture, cut into large pieces, insert some small holes with a toothpick, peel and chop garlic, and put ginger slices into the pork. Add all the seasonings for the barbecued pork sauce: oyster sauce, light soy sauce, dark soy sauce, cooking wine, white sugar, red fermented bean curd, red yeast rice powder, stir evenly, cover with plastic wrap and put in the refrigerator, marinate for 24 hours until it is fully flavored. Second, make it more evenly coated with sauce.
2.
Cover the baking tray with tin foil, put the marinated barbecued pork on the baking tray, and pick out the garlic and ginger of the bacon (cannot be baked together, ginger and garlic are easy to burn). The juice of the marinated meat cannot be poured out.
3.
After preheating the oven at 190 degrees for 10 minutes, place the baking tray on the middle layer, wrap it with tin foil, and bake for 20 minutes. (It is baked with tin foil, which is equivalent to the steaming mode, keeping the moisture of the meat, and the meat will not be dry and chai after roasting)
4.
Turn it over, brush with a layer of marinated gravy, and bake for another 20 minutes.
5.
The ratio of honey to water is 1:1 and mix thoroughly.
6.
Brush the roast with honey sauce, put it back in the oven and bake for another 5 minutes.
7.
Take out the roasted char siu pork and let cool and slice it.
Tips:
The temperature of the oven is different, adjust according to your own.
