Thyme Roast

Name: Thyme Roast
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 800g Pork belly; 20 sticks Thyme; 3 pcs onion; 10 Mushroom; 3 pcs squash; 3 pcs tomato; 2 pcs green pepper; Some salt; 2 pcs Red pepper; Some Five spice powder; Some Sugar; Some Soy sauce; A small amount honey

by Norwegian Red Food

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Thyme is a kind of vanilla with a strong aroma. It is mostly used for cooking meat foods to enhance the flavor.
I really didn't expect this thyme to exude a strong and intoxicating scent during the whole roasting process, and it did not hide the others because of its own strength, and it truly embodies the harmony of coexistence.
My oven cooking method is not very cumbersome, and the meat dishes are cooked once, without being overworked. This summer, standing by the fire, let alone an hour, you can't stand it for a few minutes.
In order to upload gourmet DIY works, I checked on the Internet. Thyme is still a natural preservative, and thyme is often added to cured meats to take advantage of its antibacterial and antiseptic function, and it can add aroma.

Ingredients: 800 grams of pork belly. Ingredients: 3-4 onions, zucchini, tomatoes and green peppers, and 10 mushrooms.
Note: There are no strict standards for the variety and quantity of vegetables, and of course it shouldn’t be too overwhelming.
Seasoning: 1) Sauce: five-spice powder, salt, sugar, dark soy sauce and a little water.
Note: I personally don't like to use fresh-enhancing additives, such as MSG, chicken essence, etc.
2) The amount of fresh thyme is the most important thing, otherwise it will not be called [thyme barbecue]

Thyme Roast

1. Prepare the main ingredients: 800 grams of pork belly. Ingredients: 3-4 onions, zucchini, tomatoes and green and red peppers, and 10 mushrooms.
Note: There are no strict standards for the variety and quantity of vegetables, and of course it shouldn’t be too overwhelming.

2. Wash the meat and cut it into large slices. I bought the processed ones, so I don’t need them.
Take a fresh-keeping box and mix the appropriate amount of five-spice powder, salt, sugar, dark soy sauce and a little water into a sauce.
Brush the adjusted juice onto the meat slices, place them in a crisper, close the lid and put them in the refrigerator for at least two hours.

3. Take a baking pan and brush with oil. Cut the vegetables into pieces, season with a small amount of salt and mix well.
Note: There is no need to add oil, because the oil in the meat will ooze out during the roasting process. There is also no need to add water, as the water in the vegetables will seep out during the roasting process.

4. Arrange the meat slices evenly on top of the vegetables, and put fresh thyme on top, see? Fresh grass branches.
Note: dry can also be used

5. Put it in the middle of the oven preheated to 200 degrees and bake for 15 minutes. This is the state taken out after 15 minutes of roasting, and the thyme has become deadwood.

6. Turn over and bake for 10 minutes, then transfer to the upper middle and continue to bake for 5 minutes to let the meat color. You can also apply a layer of honey before the last five minutes. The color is more beautiful, the taste is more fragrant, and your taste buds are lifted. I always do this anyway. This is the final fully baked state.

7. The way to eat western food is to serve each person’s western plate, plus roast potatoes, boiled potatoes or potato salad. Of course, you can also serve with rice, a combination of Chinese and Western. Just eat comfortably.
Today I used the finished potato salad from the store, the white ball on the plate is just the one.

Tips:
1. Marinate the meat a day in advance, or at least two hours.
2. The scent of thyme takes a long time to completely release, so it is put in at the early stage of cooking.
3. It is best to brush a layer of honey before baking and bake for a few minutes. Makes the color brighter and the taste more fragrant.
4. There is no fresh dried thyme available, it is said to be more intense.