1. 3 pieces of lean meat.
2. Prepare the ingredients.
3. Put the pork into a large pot, mash the garlic, add the above ingredients, stir with your hands, and use an awl to insert it desperately. It is best to give it a patient massage.
4. Then put it in the refrigerator overnight.
5. Preheat the oven, put tin foil on the baking tray, so that it is easy to clean, then cover with tin foil, and bake at 400F for 30 minutes, so that the meat will be cooked through without losing moisture.
6. Then use 1 tablespoon of barbecue sauce, 1 tablespoon of light soy sauce, 2 tablespoons of honey or syrup (Syrup) to stir evenly to make the juice. After roasting, lift the tin foil, use the rack to support the meat strips, and coat the surface with the adjusted sauce 200F with Broil function 6-7 minutes, open the box light.
7. Invert the other side and do it in the same way. If the fresh roast is not enough, repeat the roast on both sides.
8. Apply juice twice on both sides.
9. The finished product is loaded onto the plate.
Tips:In Guangzhou, I have seen countless Cantonese-style barbecued pork. The real authentic ones are not bright red. They will turn slightly brown after roasting. I applied the juice on both sides twice, and didn't dare to get too high temperature. My oven seemed to be crazy hot, dripping somehow. After roasting, it is not only rich in fork flavor, but also with garlic flavor, which is very juicy. It is thin and has a little fat, without a sense of wood. It looks like Lilin (bright feeling). It is really fried.
