Honey BBQ Pork

Overview

Barbecued pork is a type of Cantonese barbecue style, and it is probably the most well-known one. Because the meat is hung on a special fork and grilled, it is called barbecued pork. The barbecued pork is bright red in color and slightly sweet in taste. The freshly baked barbecued pork is charred on the outside and tender on the inside. It is full of delicious fragrance. Just smelling and looking at it will make you want to eat it! Authentic barbecued pork must be marinated with red fermented fermented rice wine or red fermented fermented bean curd (Southern fermented bean curd), so that it can be grilled to a bright red color. In order to save costs, some unscrupulous merchants will even use unknown pigments to marinate and roast them to produce a bright red color. Therefore, it is difficult to trust the commercially available barbecued pork. On New Year's Day, who wants to cause that uneasiness? So grilling barbecued pork at home is the best choice. The preparation of barbecued pork sauce is more complicated. Red yeast rice wine lees is rare in the north; southern milk can be purchased, but the ratio of other spices is also more complicated, making it difficult to make barbecued pork at home. I have tried using red yeast fermented bean curd to prepare barbecued pork marinade, and also used commercially available barbecued pork sauce to prepare marinade, and found that each has its own merits. When preparing marinade with fermented bean curd, the ratio of salty, light, and sweet is not easy to grasp. It takes many attempts to achieve a balanced taste. The baked product is slightly inferior in color, but it is more reliable. Using ready-made barbecued pork sauce, it is easy to prepare a taste that is comparable to that of commercially available products. It has been successful every time, tried and true. The method is simple and tastes great! The key point is to go to regular merchants and buy barbecue pork sauce from big brands! You can slowly roast a large piece of meat in the oven. The fat and thin plum blossom meat (that is, the neck meat) has the best taste. It is less fat and more lean, with a little chewiness and a more tender texture. Brushing honey sauce during the baking process not only prevents the skin from drying out, but also locks in moisture, making it taste charred on the outside, tender on the inside, sweet and refreshing. If you don’t have an oven, that’s no problem – you can cut the meat into slightly thicker slices, marinate it and fry it in a pan, and the taste will still be the same!

Tags

• hot dishes
• private kitchen
• common dishes
• meat dishes
• cantonese cuisine
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• barbecued pork sauce
• clear water
• cooking wine
• honey
• light soy sauce
• old soy sauce
• pork plum blossom
• white sugar
• salt

Ingredients

Steps

1. 1 Wash the pork and cut it into large flat strips (you can also cut it into thick slices or small pieces, as you like; roast large pieces of meat for a longer time, small pieces or thick slices of meat for a shorter time, it’s up to you);

   

2. 2 All marinades: 2 tablespoons of barbecued pork sauce, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of sugar, 1 teaspoon of cooking wine, and a little salt (you can add no salt or more light soy sauce) into a small bowl, stir and mix well;

   

3. 3 Put the pork and marinade into a sealable container, knead it for a while to coat the pork evenly with the marinade, seal it and put it in the refrigerator to marinate overnight, taking it out and turning it several times;

   

4. 4 Put the marinated pork into a baking pan (preferably this kind of barbecue pan with a grid. During the grilling process, the fat can drip directly into the oil-catching pan under the grill. If not, you can put the meat on the grill and put a baking pan under the grill to catch the oil for easy cleaning); after preheating the oven to 200 degrees for 5 minutes, put the pork in and bake for about 30-40 minutes until the meat is cooked;

   

5. 5 Open the oven in the middle, brush the surface with honey water (honey: water = 1:1) three times, and turn the meat over depending on the oven conditions. (Some ovens have an air heating function or a special barbecue function, which can bake evenly without turning it over; you can also use the remaining marinade to brush the surface without the honey water, but the taste and color will be slightly inferior);

   

6. 6 Take out the roasted barbecued pork, let cool slightly, then cut into pieces and serve on a plate.