Barbecued Pork with Honey Sauce
1.
Cut the sandwich meat (plum head meat) into 1.5-inch thick slices. Plum head pork is the best part for making char siu. The meat is softer and has a bit of fat. It won't be grilled. (I bought 3 pounds of meat).
2.
Squeeze the southern milk and mix well with other marinades.
3.
Put the meat in a fresh-keeping bag, pour the marinade, seal it, and pinch the outside of the bag with your hands, so that the meat is covered with the marinade, and put it in the refrigerator for one night.
4.
Cover the baking tray with tin foil, place the meat on top, and pour the marinade.
5.
Wrap the baking tray with tin foil, put it in the preheated oven, and bake at 400F/200C for 50 minutes. (Wrapped in tin foil to roast, which is equivalent to steaming and roasting, keeping the moisture in the meat, and the meat will not dry out after roasting)
6.
Remove, place the meat on the grill, pour out the marinade, and brush honey on both sides of the meat. (For those who don't like honey juice, this step can be omitted.)
7.
Place in the oven and bake for another 5-10 minutes.
8.
Take it out and let it cool and you can slice it for consumption.
9.
The scent of thick southern milk is superb.
Tips:
1. The roasting time is covered with tin foil and steamed to keep the moisture in the meat. The char siu made is soft and not firewood.
2. The temperature of the oven is different, adjust it according to your own. The small oven should be lowered relatively.
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