Home Edition Lee Kum Kee Barbecued Pork
1.
Put the meat on the cutting board and pierce the holes vertically, then put it in a large basin, add 2 tablespoons of barbecued pork sauce, about 3 tablespoons of light soy sauce, 1 teaspoon of pepper, 1/2 tablespoon of pepper powder, high wine 2 tablespoons, stir evenly by hand, massage each piece of meat, then put it in a compact box, keep it in the refrigerator for 1-2 nights;
2.
Wash the roasting basin of the barbecue;
3.
Spread the marinated meat in the grill pan;
4.
Wrap the noodles with tin foil;
5.
Put it in a preheated oven at 425-450°F, and bake for 25-30 minutes. When the time is up, insert the food thermometer into the meat to see if it reaches the cooked temperature. Generally, the meat should be cooked through 170° or more. If the meat is too thick and thick enough Cooked until roasted;
6.
In a bowl, put a tablespoon of barbecued pork sauce, 2 tablespoons of honey, 1 tablespoon of light soy sauce, and mix well;
7.
Put the roasted char siu back into the roasting pot, and coat the surface with a bowl of juice
8.
Use the Broil function (heating) to roast for 10-15 minutes at Low, until it is slightly charred and the flesh is darker red, but not black. After roasting one side, use a clamp to reverse the meat, and then coat the bowl. Roast with juice, if you have patience, you can cut the sides of the meat;
9.
Make the juice, use a small bowl, add a small bowl of water about 50ml, a full teaspoon of corn starch blend into water starch, use the leftover bowl of juice for about half a rice bowl, add a small bowl of water, stir well, pour in In the pot, turn on the fire, then slowly pour the water starch, stir with a spoon until it becomes foamy and thick. If you use up the surface of the bowl of juice when grilling, you can use a small amount of barbecued pork sauce, light soy sauce and water to make it. Pouring juice. It's more convenient to slice it when you eat it and pour the sauce on it.
Tips:
1. In fact, it doesn’t matter if you don’t have the Li Huan Kee brand of barbecued pork sauce. Teriyaki barbecue sauce is very good.
2. The size of the pork is about 1.5 inches in width and height, and the length is so long that it can be put into the grill without bending;
3. When using the Broil function (heating), please do not leave the oven for too long and observe frequently. Broil is easy to bake the surface of the food;
4. As for the temperature and time of the oven, it is just for your reference. Everyone usually uses the oven and knows the difference between the actual temperature of the oven and the scale of the oven. If you are really unsure, the temperature can be lowered appropriately, and the time should be longer;
5. Pork must be roasted. This is why I wrap it in tin foil when roasting. Firstly, the water vapor will not escape to make the meat easier to cook. Secondly, the moisture in the pork will not be lost, and the meat will not feel like a fire;
6. When choosing pork, choose something with a little fat and thin, not all thin, otherwise the cooked pork will have a woody feel.
