Barbecued Pork with Teriyaki Sauce--home Cooking
1.
Preheat the oven to 450°F, set a large plate, put 2 tablespoons of barbecued pork and teriyaki sauce, 2 tablespoons of light soy sauce, 1/2 teaspoon black pepper powder, 2 tablespoons brandy, 1 teaspoon pepper powder, use your hand After stirring, insert the densely grounded hole with ice, massage it slightly with your hands to taste, put it in a dense bag or refrigerator storage box, and put it in the refrigerator for 1 to 2 days.
2.
Put the meat strips into the roasting pan.
3.
Wrap it with tin foil to prevent too much moisture from evaporating during baking, and put it in the oven.
4.
After entering the oven, set for 30 minutes. At this time, you can free up your hands to adjust the sauce of the meat noodles. Set a small bowl with 2 tablespoons of teriyaki sauce, 2 tablespoons of honey, and 1 tablespoon of light soy sauce. Stir well.
5.
Use another old baking pan (because the baking pan is dry-baked, it will be damaged later, use the old pan), spread the tin foil just used for the surface (reuse, save tin foil and easy-to-wash baking pan), and clean the side Face down, put another steamed glutinous rice rack, put the roasted meat strips on top, and brush a bowl of sauce on and around the meat (season 2).
6.
Put it in the oven and bake it for 7 to 9 minutes at Low with the Broil function. After roasting, turn the meat on the other side, and so on. In short, roast the char siu on the surface until the water is slightly charred, but don’t over-bake it. You can bake it for 5 minutes first, take out the meat to have a look, and then grill it again. After the roast, the char siu meat is slightly cold and sliced and enjoy.
Tips:
1. Speaking of barbecue sauce for barbecue, the taste is not much different when it is grilled. For example, Lee Kum Kee barbecue sauce, Lee Kum Kee ribs sauce, teriyaki sauce, Korean barbecue sauce, and even the old and beautiful barbecue sauce, they are almost the same and taste very good. Yes, I'm greedy and itchy, and I just use whatever sauce I catch. It's all right.
2. Regarding the choice of meat, it is of course good to have pork belly and some fat pork strips. If you can't find pork belly in American or foreign supermarkets or domestic supermarkets, you can buy some meat with omentum in the meat. Try not to be lean. Don't buy meat that is all red meat and tightly structured. It tastes more wood when grilled, but it is just a suggestion for everyone.
