Barbecued Pork with Teriyaki Sauce
1.
Cut the meat into strips, put it in a bowl, add 1 large spoon of light soy sauce, 2 tablespoons of teriyaki sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of pepper powder, 1 tablespoon of brandy, marinate with your hands, and use The awl is pierced around the meat strip to make it easy to taste;
2.
Put the meat in a compact box and keep it in the refrigerator for 1-2 days;
3.
Prepare the roasting pan, cut an onion into pieces and spread it flat on the bottom of the pan;
4.
Put the marinated meat on the onion noodles, and wait until the aroma of onions is released to make the meat more fragrant;
5.
Cover with tin foil and roast the meat first, so that it will not lose too much water and the meat will feel hard;
6.
Put it in a preheated oven at 400F. The meat is not too thick. Bake for 20 minutes. The meat is thicker. Bake for 30 minutes. After baking, open the tin foil.
7.
In a container, put 1 tbsp teriyaki sauce and 3 tbsp honey, and mix well;
8.
Use the previously used tin foil, the clean bottom facing the bottom, put it on a baking tray, put a rack on the paper to support the barbecued pork, put the barbecued pork on the rack, spread the juice prepared by method seven on all sides, and put it in In the oven, use the table fire, which is Broil, 230 degrees. Roast the meat on all sides in turns, about 5-7 minutes on each side. Open the box and stare at the surface of the char siu. The table fire can easily bake the food to all sides. Appropriate micro coke and oily finish are sufficient. Then let cool and slice for serving.
Tips:
1. It is best to choose pork with fat and lean. There is a net-like fat in the meat. The meat that is too lean will be more woody to roast;
2. Wrap it with tin foil and bake it first, to keep the moisture of the meat. Don't lift the tin foil with your hands after it is cooked. The water vapor will burn your hands when it comes out. Use a clip to open it;
3. When the surface fire is used on the roasting surface, do not go far, turn on the box light and stare at the meat in the oven;
4. Use a shelf to separate the bottom of the dish from the char siu, so that the char siu does not need to be soaked in oil, and it will be drier to bake;
5. The temperature given in the stickers is for reference only. Because the heating strength of each oven is different, such as my oven, even if the temperature is adjusted to a lower temperature, it is still hotter than the theoretical temperature, so sometimes it is necessary to use a cast iron pan or an old grill. The bottom layer is insulated to avoid over-fire.
