Roast Pork Head
by Chen Yu
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. A piece of pork head meat, blanch for ten minutes, then rinse with water to clean the surface.
2. Orleans marinade.
3. Cut the pork head meat into several small pieces, and use a small fork to make dense small holes on the surface to make the meat taste faster.
4. Pour in the Orleans marinade bag, soy sauce, oyster sauce and cooking wine.
5. Spread evenly and marinate for an hour.
6. After the meat is marinated, put it in a baking tray and wrap it in tin foil.
7. Completely seal the package, put it in the oven, press the barbecue button 210 degrees, and bake for 40 minutes.
8. When the time is up, the meat is cooked, and there is still a program to operate.
9. Add some oil to the remaining marinade and use a brush to brush evenly on the surface of the pork head (both up and down, left and right), so that the meat can fully eat the marinade.
10. No need to wrap it anymore, open it and bake it for another 10 minutes at the same temperature.
11. When the time is up, the meat is completely roasted, cut into pieces and eat.
12. The beginning of autumn is here, and after a light and bitter summer, to compensate for the loss of summer, it is suitable to have some meat paste autumn fat.
