Grilled Southern Milk Pork Belly
1.
Prepare pork belly, garlic, salt, cooking wine, oyster sauce, soy sauce, crushed southern milk with juice, white sugar
2.
Wash and drain the pork belly, poke some small holes on the surface of the pork belly with a fork to make it easier to taste
3.
Garlic beaten and chopped into minced garlic
4.
Put the pork belly in a basin, pour in salt, cooking wine, soy sauce, oyster sauce, sugar, garlic froth, and southern milk, stir well, wrap it in plastic wrap and marinate for more than half a day
5.
Spread a layer of tin foil on the baking tray, and put the marinated pork belly on the tin foil [Purpose is easy to clean]
6.
Cover it with a layer of tin foil to prevent premature baking of the surface
7.
Put it in the middle of the oven, select the post-cyclone heating function, and bake at 210 degrees for 30 minutes
8.
Put on heat-insulating gloves and take out the baking tray, brush a layer of honey syrup on the surface of the pork belly, and put it in the middle of the oven again
9.
Bake at the original temperature for another 10 minutes, remove and cut into pieces and serve
Tips:
Tips for food:
1. After washing the pork belly, poke some holes with a knife, fork or pin to make it easier to taste. The longer the marinating time, the better the flavor.
2. Don't peel off the skin when roasting the pork belly, it can play a protective role. The roasted pork belly needs to be peeled to be delicious.
3. The temperature and time of baking should not be mechanically applied. The temperature and time should be adjusted flexibly according to the size of the meat.
