Barbeque pork
Overview
Barbecued pork is an indispensable part of the Guangxi people’s dining table! It is a must to serve a big plate at Chinese New Year gatherings. As authentic Guangxi rural people, they can use simple seasonings to make delicious barbecued pork! The so-called simplicity means that you can easily make it with a few common seasonings you have at home! And the barbecued pork tastes not bad either!
Tags
Ingredients
Steps
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Cut the meat into slices about one centimeter thick.
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Use a fork or toothpick to prick the surface of the meat with small holes. (For better flavor)
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Put the pierced meat into the basin.
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Marinade: 4 tablespoons of cooking wine, 3 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of oyster sauce, 8 grams of salt, and appropriate amount of red yeast rice, mix well. (Red yeast rice is used for coloring)
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Pour marinade into meat.
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Then add the chopped green onion and ginger slices, and mix well with your hands
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Wrap in cling film and refrigerate for two hours. Remember to turn it over halfway!
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Take out the marinated meat and let it air-dry for about half an hour. (This can shorten the baking time)
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Place in a preheated oven at 200 degrees and bake on the middle shelf for 40 minutes. Use a baking sheet lined with tin foil to catch the juice.
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After the roasted meat is hot, add a layer of honey. Let it dry until it is no longer hot and then slice it into pieces.
