Barbecued Pork with Honey Sauce
1.
Peel the pork neck meat and cut it into pieces, not too big, otherwise the skin will become raw. Use the meat fork to fork the meat, thinking of the disgusting person in my heart, and fork it hard until it is relieved. 😬😬😬 Then pour in a small half bottle of Lee Kum Kee’s Char Siew Sauce and stir well.
2.
Put in the chopped green onion, ginger and garlic. There is no good green onion on our side recently, and the moss has grown, so I didn't put it in, so I cut them up a bit and mix them evenly!
3.
Cover it with plastic wrap and put it in the refrigerator for at least five or six hours. I started pickling it the day before.
4.
The bottom fire of the oven is 220 degrees, and the heat is 180 degrees. My oven is relatively large. If the oven fire is 30-40, it should not be too high, so consider it yourself. It will be rotten for about 30 minutes, then take out the char siu, spread a layer of char siu sauce, and then a layer of honey, and continue to bake for another 10 minutes, adding up to about 45 minutes before and after.
5.
Dangdangdang, out of the oven, I deliberately grilled it a little bit today, because I chose pork neck, and the burnt layer is just fat, so it tastes better if it feels burnt!
6.
Put a little water in the pot, add a spoonful of honey, and then add a spoonful of char siu sauce, boil the sauce until the sauce is bubbling, turn off the heat, and pour it over the cut char siu with a spoon. The taste is delicious! The cover image is my work last year, but this one is more delicious!
