Secret Roasted Barbecued Pork

Name: Secret Roasted Barbecued Pork
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 pound Pork (fat and lean); 30g Soy sauce; 4g salt; 10g Sorghum; 7g Tahini; 1g sesame oil; 2g Red yeast powder; 10g Sweet noodle sauce; 1 piece Red fermented bean curd; 1 tsp Fermented bean curd juice

by COUSS

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Barbecued barbecued pork is a well-known delicacy in Hong Kong and Guangdong. I grew up as a snack, but I am not picky about food hygiene, nutrition, taste, etc. after baking, so I simply diy at home. Although it is a familiar food, it is not easy to make it tasteful, flavorful and nutritious. Let’s learn how to cook it, the sauce makes a mess of smoke. Put it on the wire rack and roast it, put it in the middle layer, it is hard to bake, and put it on the upper layer. The taste and nutrition are all gone, tossing! Frustrated!
Fortunately, I got the CO-3503 mechanical oven, a new product from COUSS, which ignited my desire for diy delicious barbecued pork. Through close contact with M3s many times, I have understood and trusted its professional kiln burning technology. I did not adjust the baking tray. In the direction of the situation, the maturity of the product is the same as the roast color, which means that the tedious process of roasting meat will become easier, and the finished product will be more color, fragrance and full!
~by@MissLL玲玲's gadgets

Secret Roasted Barbecued Pork

1. Mix all the ingredients for the marinade sauce, turn on a low heat and cook while stirring until the rock sugar and maltose are completely melted. After boiling, turn off the heat and let cool

2. Cut the pork into pieces, put it in a smaller container, and pour in the marinating sauce

3. Mix the meat with the marinade sauce evenly

4. Seal well and refrigerate for 24-36 hours. For heavy taste, it can be turned over for 48 hours. Turn over halfway to make the taste and color even.

5. Pickled the marinated pork

6. Add 3 grams of maltose to the remaining sauce, cook on low heat until the sugar melts and boils, turn off the heat, and serve as a brushing sauce

7. COUSS CO-3503 oven, after preheating at 230 degrees, place the meat evenly spaced on the grilling net, put it in the middle of the oven, turn on the hot air, and turn the heat to 180 degrees.

8. Bake for 10 minutes until semi-cooked

9. Brush evenly with the sauce, turn it over, return to the oven and bake for 8 minutes

10. Take out and brush a layer of sauce, turn it over, return to the oven and bake for 2 minutes.

Tips:
1. The sauce is suitable for marinating a pound of pork, and can be adjusted according to the required amount
2. The rock candy must be crushed first, and the meat must be cut into evenly large pieces to facilitate consistent maturity.
3. After roasting the char siu, the remaining brush sauce is simmered on a low heat until it is thick, which is the dipping sauce. For the heavy taste, you can add chicken essence, sesame oil, and fragrant sesame seeds.
4. Freshly grilled barbecued pork should be cut after a while, just like a fried steak, so that the gravy has time to return to the muscle tissue and redistribute it to form a smooth taste.
5. It tastes best when eaten while it is hot. If it becomes fatty after cooling off, you can return it to the oven and bake it at low temperature for a while before eating.
6. If the fat fork or the meat is thick, it should be added in the first step of roasting, and should not be burnt when adding after brushing the sauce.
7. The performance of each oven is different, please adjust the baking temperature and time appropriately.