1. First make the barbecued pork sauce. Barbecued pork sauce ingredients: 2 tablespoons of soy sauce (30ML), 1 piece of red fermented bean curd, 45 grams of caster sugar, 1/2 teaspoon of five-spice powder (2.5ML), 5 grams of minced garlic, 1 tablespoon of cooking wine (15ML), oil consumption 1 1 tablespoon (15ML) of red lees or red fermented bean curd juice. Pour all the ingredients needed to make the barbecued pork sauce into a bowl, mix and stir until it is completely uniform, serve the barbecued pork sauce
2. Wash the plum meat, wipe off the water, and cut into pieces with a thickness of 2-3 cm. Put the plum meat in an airtight box, pour enough char siu sauce (3-4 tablespoons), mix well, and marinate in the refrigerator for 1-2 days
3. Place the marinated barbecued pork on the grill, put it in a preheated 220 degree oven, and bake for 35-40 minutes
4. Mix maltose and water to form sugar water (surface brush: 30 grams of maltose, 30 ml of 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 baking, so that the roasted char siu meat will have the luster of honey sauce
Tips:1. Red lees is the remaining lees after making red yeast rice wine. It is red. In addition to increasing the flavor, it also adds a red color to the barbecued pork. If you can't buy red lees, you can use 1 tablespoon of red fermented bean curd juice instead, or add a little red food coloring (not recommended).
2. 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.
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.
