Barbecued Pork with Honey Sauce

Name: Barbecued Pork with Honey Sauce
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork loin; 3 spoons Barbecued Pork Sauce; Some shallot; Some ginger; 1/2 a spoon Garlic sauce; 1 spoon honey

by Lotus fragrance

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Barbecued pork belongs to the Cantonese cuisine, one of the Cantonese flavors. The main ingredient is pork loin, and the main cooking technique is barbecue. The color of the finished product is bright red, and the meat is tender and delicious. There are two types of barbecued pork, namely "low cabinet" barbecued pork and kitchen barbecued pork. Low-cabinet barbecued pork is very particular about the selection of ingredients. It must be a "liu spear" [that is, a piece of meat behind the pork spine, so that it will be smooth, juicy and meaty. A state of "fat and thin" [piggy with burnt incense] is considered top-grade. "

Ingredients

500g Pork Loin
3 spoons Barbecued Pork Sauce
Some Shallot
Some Ginger
1/2 a spoon Garlic Sauce
1 spoon Honey

Barbecued Pork with Honey Sauce

1. Preparation materials: pork loin, barbecued pork sauce, green onions, ginger, garlic sauce, honey

2. Wash the meat, cut into large pieces and poke holes in a toothpick for easy taste. Place the ginger onion in the fresh-keeping box, add the meat, barbecued pork sauce, garlic sauce and honey and mix thoroughly.

3. Mix all the seasonings with the marinated tenderloin, and the amount of char siu sauce should be less than the meat

4. The marinating time is at least 24 hours, generally about 30 hours, turning once every 7 or 8 hours.

5. Take it out in advance to warm up, put it on the grill and let it air dry; preheat the oven to 190 degrees and bake for 20 minutes. Remember to put a baking tray lined with tin foil underneath to catch the dripping juice.

6. Take it out, spread the barbecued pork sauce on both sides, bake for about 10 minutes, take out, brush with honey, and bake for another 5 minutes;

7. Bake and slice and serve

Tips:
Plum Pork is best used to make barbecued pork. Plum meat is the upper shoulder meat of pigs. Lean meat accounts for more than 90%. From the cross section, you can see the criss-crossed slices of fat. 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.

When grilling char siu pork, brush honey water on the surface, so that the surface of the grilled char siu pork is coated with a layer of honey sauce, which also reduces the loss of moisture in the meat during roasting.