Chinese New Year's Eve ~ Hong Kong Style Pork with honey sauce recipe-Chinese Food-best chinese food recipes-cooking food

Chinese New Year's Eve ~ Hong Kong Style Pork with honey sauce

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To make barbecued pork, you should pay attention to meat selection. The gold ratio is seven parts thin and three parts fat . The meat of pig's forelegs is tender, fat and thin in proportion. It is suitable for curing barbecued pork. Pork hind legs are too thin to roast. They are dry and woody. Plum or streaky pork of pig's scapula is also available. Plum is the most delicious part of pig. It's delicious. It's fat and thin. It's not too old to cook for a long time. When selecting pork, it's fresh in light red color. Wipe it with kitchen paper to see if there's any water to suck out. Some unreliable small sales water injection meat. A roast will produce a lot of water. When buying meat, you can ask for long dessert~

Cooking ingredients

Cooking Steps

Step1:Wash the pork several times. Share a tip. Add some flour to the water. The meat is clean and not polluted. Control the water content of washed pork. Or dry it with kitchen paper.

Step2:Dice the shallots, mash the garlic, mix with cooking wine, barbecue sauce and honey, and pour them into the pork curing basin. Mix well with a spoon, cover with the plastic film and refrigerate for more than 8 hours, or pour the ingredients into the fresh-keeping box to seal and refrigerate.

Step3:Put the cured pork at room temperature. Stir evenly and wait until it returns to room temperature. Lay a layer of tin paper in the baking pan. Preheat the oven to 200 ℃. Control the juice of dried pork. Lay it on the grill. Put the grill in the baking tray. This way, the baking tray can catch the low oil juice. It is convenient for cleaning.

Step4:Brush the marinade twice on the surface of the pork. Bake in the middle of the oven for 20 minutes. Remove the pan. Turn the pork over with the clip. Brush the marinade twice. Bake for 20 minutes until the skin is brown.