Barbecued Pork with Honey Sauce
by Celery
Favorite
Difficulty
Easy
Time
24h
Serving
2
Barbecued pork is a kind of Guangdong siu-flavor, and it is probably the most well-known one. Because the meat is hung on a special fork and grilled, it is named "char siu". The char siu is bright red in color and slightly sweet in taste. The newly baked char siu is charred on the outside and tender on the inside. The fragrance is overflowing. Just use "smell" and "look" to make people move their index fingers!
The authentic char siu must be marinated with red lees koji or red lees fermented bean curd (southern milk) in order to be grilled with a bright and attractive color. In order to save costs, some unscrupulous merchants even use unknown pigments to marinate and bake a bright red color. Therefore, it is difficult to be assured of commercially available barbecued pork. Under the New Year's Day, who wants to cause that anxiety? Therefore, roasting char siu at home is the best choice.
The preparation of barbecued pork sauce is more complicated. Red yeast rice vinasse is rare in the north; southern milk is available, but the ratio of other spices is also more complicated. It seems a little difficult to make char siu at home.
I have tried using red yeast bean curd to prepare the barbecued pork marinade, and also used commercially available barbecued pork sauce to prepare the marinade, and found that each has its own advantages. Using fermented bean curd to prepare the marinade, the ratio of salty, light, and sweet is not easy to grasp. It takes many attempts to bring out a balanced taste. The color of the baked product is slightly inferior, but it is more assured; with ready-made barbecued pork sauce, it is easy It has a good taste comparable to those on the market. It has been successful and tried many times. The method is simple and the taste is amazing! The point is to buy a big brand of char siu sauce from regular merchants!
A large piece of meat can be cooked slowly in the oven. The plump meat (that is, the neck-and-back meat) tastes the best, with less fat and more lean, a little chewy, and a more tender taste. Brushing with honey sauce during the roasting process not only prevents the skin from drying out, but also locks in moisture, making it tender on the outside and tender on the inside, sweet and refreshing.
No oven, no problem-you can cut the meat into thin slices of a little bit thickness, marinate them and fry them in a pan, and the taste is not inferior! "
The authentic char siu must be marinated with red lees koji or red lees fermented bean curd (southern milk) in order to be grilled with a bright and attractive color. In order to save costs, some unscrupulous merchants even use unknown pigments to marinate and bake a bright red color. Therefore, it is difficult to be assured of commercially available barbecued pork. Under the New Year's Day, who wants to cause that anxiety? Therefore, roasting char siu at home is the best choice.
The preparation of barbecued pork sauce is more complicated. Red yeast rice vinasse is rare in the north; southern milk is available, but the ratio of other spices is also more complicated. It seems a little difficult to make char siu at home.
I have tried using red yeast bean curd to prepare the barbecued pork marinade, and also used commercially available barbecued pork sauce to prepare the marinade, and found that each has its own advantages. Using fermented bean curd to prepare the marinade, the ratio of salty, light, and sweet is not easy to grasp. It takes many attempts to bring out a balanced taste. The color of the baked product is slightly inferior, but it is more assured; with ready-made barbecued pork sauce, it is easy It has a good taste comparable to those on the market. It has been successful and tried many times. The method is simple and the taste is amazing! The point is to buy a big brand of char siu sauce from regular merchants!
A large piece of meat can be cooked slowly in the oven. The plump meat (that is, the neck-and-back meat) tastes the best, with less fat and more lean, a little chewy, and a more tender taste. Brushing with honey sauce during the roasting process not only prevents the skin from drying out, but also locks in moisture, making it tender on the outside and tender on the inside, sweet and refreshing.
No oven, no problem-you can cut the meat into thin slices of a little bit thickness, marinate them and fry them in a pan, and the taste is not inferior! "
