Fruity Barbecued Pork

Name: Fruity Barbecued Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1900g Pork Plum Meat; 200g apple; 200g Water pear; 240g Barbecued Pork Sauce; 1 tablespoon White wine; 1/2 spoon Red yeast powder; 15g ginger; Some honey

by Shangshizhiwen

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

With the increasing number of porridge shops, Cantonese barbecued pork is also common in this small town in the northeast. When I first tasted it, I thought it was pretty good and sweet. But after a few days in Hong Kong and Guangzhou, I really realized the deliciousness of char siu. It is fat and thin, with both the fragrance of fat and the sweetness of meat. After roasting, the unique fragrance lingers in the nose, and it tastes good when you smell it.

Moreover, it can be made in a variety of ways, such as barbecued pork rice, barbecued pork rolls, barbecued pork buns, barbecued pork crisps, barbecued pork noodles... It really makes people feel that it is enough. It's no wonder that those parents would tell the tormenting bear children that they are inferior to char siu. At least, char siu is so delicious!

Thanks to my parents who have never eaten the char siu there, otherwise they will say: "It is better to make old char siu than to make you!" Good risk, good risk!

In addition to the barbecued pork sauce, red yeast rice powder, wine, and honey, the barbecued pork that I made this time also added fruits to pickle it, which made it more oily and not greasy, and the light fruity aroma enhanced the flavor. "

Ingredients

1900g Pork Plum Meat
200g Apple
200g Water Pear
240g Barbecued Pork Sauce
1 tablespoon White Wine
1/2 spoon Red Yeast Powder
15g Ginger
Some Honey

Fruity Barbecued Pork

1. Wash the meat, dry the water, and cut into several large pieces. Then first take a piece and cut it off at one end without cutting it off.

2. Cut it again, cut it off, and spread it out into a butterfly shape.

3. Cut all the meat, put it in a basin, pour the char siu sauce and white wine, stir evenly.

4. Add red yeast rice powder, honey, and mix well.

5. Cut the ginger into slices.

6. Cut the apple into pieces and remove the seeds.

7. Cut the pear into pieces and remove the seeds.

8. Put the ginger, apple, and pear on the meat, mix well, and marinate for about 20 hours.

9. Place the marinated meat on the grilling net.

10. Put it in the middle layer of the oven that has been preheated to 200 degrees, and put a baking tray lined with tin foil on the lower layer, and set it for 45 minutes.

11. Take it out halfway and brush over the honey.

12. Brush the honey again 5 minutes before taking it out, and finally take out the slices.

Tips:
1. There is more meat in the recipe, so you can reduce it according to your needs.
2. Barbecued pork has the best taste just after roasting. After cooling, the fat is condensed and a bit greasy. It can be heated in a steamer for a few minutes before eating.