Barbecued Pork (without Honey) that Kids Love
1.
Marinate the pork with the ingredients, and marinate for 4 hours with a fork
2.
Wrap in tin foil, 200 degrees, bake for 20-25 minutes
3.
Remove the tin foil, pour the juice and set aside, and then bake it a second time:
180 degrees, bake for 6 minutes, flip in the middle
4.
Cut barbecued pork
5.
Let’s eat (I will change the picture next time, the family will cut it, but it’s not done well)
Tips:
-Plum or Melaleuca is the best, smooth enough, fat and lean
-The pork neck meat that you like is cool, but it must be loosened, the meat is easy to be firm
-The wine doesn't need to be precise, it doesn't matter if you have more or less
-Salt is too sweet for the barbecued pork sauce, so it should be less than more
-Oyster sauce is some strange flavor of slow barbecued pork sauce, it must have
-For thick meat, 5 minutes longer for the first baking (when wrapped in tin foil)
-Wrapped in tin foil and cooked and cooked in sauce, the meat will not become firewood even if you bake it longer
-When the tin foil is removed and baked, it is colored. Like a burnt sensation at 200 degrees for 6 minutes, turn it over in the middle