How to make Cantonese barbecued pork

Overview

Barbecued pork is the most common among Cantonese-style barbecues, and is usually served with a brine platter, barbecued pork rice, etc. To make barbecued pork, I choose meat with a little fat on the top and bottom. We call it green meat with plum blossoms in the center. The thickness of this meat is just right. During the grilling, the excess fat on the top and bottom is grilled. The finished product is sweet and juicy, and the meat is tender and refreshing. It is a good choice. Some people also like it to be completely thin, and the texture will be drier when roasted. It all depends on what you like. Does not affect production

Tags

• hot dishes
• home cooking
• cantonese cuisine
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• barbecued pork sauce
• honey
• light soy sauce
• meat green
• old soy sauce
• oyster sauce
• white sugar
• wine
• minced garlic
• salt

Ingredients

Steps

1. 1 First wash the pork and drain the water. Prepare other required materials

   

2. 2 Add salt, sugar, barbecued pork sauce, wine, light soy sauce, dark soy sauce, oyster sauce, minced garlic and other ingredients to the pork in sequence

   

3. 3 Grasp it evenly with both hands and massage for a while. Put the meat together with the marinade in a bowl, wrap it in plastic wrap and refrigerate it for more than four hours

   

4. 4 Place the marinated meat on the grill and drain the sauce slightly

   

5. 5 Place in the preheated oven at 210 degrees and bake for about 30 minutes

   

6. 6 When baking for 20 minutes, flip and bake the other side. In the last five minutes, sprinkle honey on both sides and grill until fragrant

   

7. 7 After baking, take it out and cut it into pieces when it is warm.