[cantonese] Barbecued Pork in Honey Sauce

[cantonese] Barbecued Pork in Honey Sauce

1. Cut the pork plum meat into thick flat strips with a thickness of about 2-3 cm. Then put it in boiling water and cook for 1 to 2 minutes until the meat is cooked and inside. At this time, remove the meat and place it in a relatively deep container.

2. Stir the pork plum meat with white sugar, honey and rice wine and fully grasp and mix it evenly, then marinate it for about 1-2 hours, so that the pork plum meat can fully absorb the sugar of the white sugar and honey.

3. Then put the light soy sauce, dark soy sauce, and salt in, stir well, put it in the refrigerator and marinate overnight to make the flavor fully penetrate, and save the marinated soup for use.

4. Press the "baking button" to set the temperature to 170°C, and press the "timing" button to set the time to 29 minutes (including preheating time about 5 minutes). Close the upper and lower oven lids and press the "Start/Stop" button. After the preheating is complete, place the meat on the baking tray and place it on the upper layer of the main oven.

5. Wash and slice the eryngii mushrooms and blanch them. Spread butter on the eryngii mushroom slices, place them in the upper baking tray, and put them in the upper heating oven.

6. During the roasting process, you need to divide the reserved soup 4-6 times (for a better taste, you can mix in some honey in the later stage), and evenly brush it on each side of the meat. Take care not to remove the brushing sauce. Brush too thick, and not too long, so as not to affect the baking temperature. If the thickness of the meat is insufficient compared to the picture, it may be necessary to reduce the roasting time or reduce the roasting temperature to 160°C.

7. Brush evenly, and it will be a uniform color when baked.

Tips:

The word “barbecued pork” alone is enough to make people’s tongue produce fluid, not to mention a layer of tempting honey. The simple combination of soy sauce, sugar and honey is grilled and transformed into the most tempting honey-colored sauce. It is a natural match with the tender barbecued pork.