Cantonese style pork belly
Overview
When I don't cook by myself, my favorite ones are those served by locals, such as roast duck, soy sauce chicken, white chicken, barbecued pork... You can eat in or take out. When someone eats, you can see the chef quickly chop or slice the meat, add the prepared seasoning, blanch some seasonal vegetables, and serve it with a small bowl of regular soup. When I started a family and started to learn about the kitchen, I just wanted to cook the delicious food in the store myself. I tried this barbecued pork several times and now it is a reserved dish at home.
Tags
Ingredients
Steps
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Peel the pork belly and cut into four large pieces.
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Prepare coriander, garlic, and onions.
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Add 1 tbsp white wine, 2 tbsp light soy sauce, and 3 tbsp barbecued pork sauce to the pork belly and knead until even.
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Add coriander, garlic, and onions to meat.
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Mix well again, cover and marinate for 12-24 hours. (I marinated it for 12 hours)
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Remove the coriander, garlic and onion from the marinated pork belly and place it on the grill. Line a baking sheet with tin foil and place it under the baking mesh. Preheat the oven, place the baking mesh in the middle of the oven, place the baking sheet on the next layer, and heat up and down at 200 degrees.
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While baking, mix honey and white vinegar thoroughly.
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After the meat has been roasted in the oven for 10 minutes, quickly take it out and brush it with a layer of the original marinated meat sauce, and then brush it with a layer of honey vinegar water.
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Preheat the oven, place the baking grid in the middle layer of the oven, place the baking sheet on the next layer, and set the heat to 200 degrees.
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Return to the oven and bake for five minutes, turn over and brush with the sauce and honey vinegar water, and bake for another five minutes.
