Classic Cantonese Cuisine---roast Pork in Honey Sauce

Name: Classic Cantonese Cuisine---roast Pork in Honey Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g meat; 2 tablespoons Lee Kum Kee Barbecued Pork Sauce; 2 tablespoons Soy sauce; 1 tablespoon honey; 1/2 garlic

by Lonely splendid

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Among the Cantonese dishes and dim sum, barbecued pork, shrimp dumplings, porridge and rice noodles are what I must order; I find that every time I go to Guangzhou to buy goods, I always stay for 1 or 2 days to find delicious things. Is this the legend? Foodie in China?
But Guangzhou is really a good place. Not only the dishes are delicious, the snacks are delicious, but the fruits are not even cheap. Buying fruits there is only one-third of the cost of Zhejiang, and the fruits are always so fresh.
Regrettably, I have thought of moving to Guangzhou N times, but there are always so many last resort reasons that you must stay in Zhejiang~~"

Ingredients

350g Meat
2 tablespoons Lee Kum Kee Barbecued Pork Sauce
2 tablespoons Soy Sauce
1 tablespoon Honey
1/2 Garlic

Classic Cantonese Cuisine---roast Pork in Honey Sauce

1. Wash the meat and dry it with a kitchen towel

Classic Cantonese Cuisine---roast Pork in Honey Sauce recipe

2. The above seasoning is ready. I forgot to take a picture of garlic. I forgot to take a picture of garlic. Half a garlic, about 7.8 pieces, chopped for later

3. Mix the three seasonings, add chopped garlic, mix well, and spread on top of the meat. Spread on both sides, put it in a container and put it in the refrigerator. It can be used after about 24 hours.

4. In the middle of the oven, bake at 180 degrees for 30 minutes. Turn over 2-3 times in the middle. After 30 minutes, brush with spare honey and bake at 150 degrees for 10-15 minutes.

5. Take it out and simply cut off the burnt edges; because the meat is burnt and the toxins are too high

6. Put it on the table

Tips:
1: My family likes to eat fat forks, so I choose fat sandwich meat. If you don't like fat meat, or if you are afraid that the calories are too high, you can choose tenderloin

2: When baking in the oven, you need to turn it over, because although the temperature of the upper and lower fire is the same, I feel that the upper part is always heated faster

3: It is best to marinate for a longer time. If you are in a hurry, you can eat it for a few hours, but the taste is always good for a long time.