Honey barbecued pork is a traditional Han Chinese dish in Guangdong Province and belongs to Cantonese cuisine. The following is what I have compiled for your reference.

Main material: 600g pork shank

Ingredients for barbecued pork sauce: Appropriate amount of cooking wine, 1 spoonful of white sugar, 3 spoons of honey grapefruit tea, 60ml of orange juice, 2.5 light soy sauce 2.5 tablespoons of oyster sauce, 2 pieces of Wang Zhihe red fermented bean curd *** because of the orange flavor, 2 pieces are enough *** appropriate amount of five-spice powder and a little salt *** you may not add it according to your preference *** a little minced onion and ginger, water starch

Other materials: a little vegetable oil

Method

1. Making barbecued pork sauce: first mix the fermented bean curd with fermented bean curd juice, then add the other ingredients except the starch Mix all the ingredients thoroughly, then heat the sauce and add a little water starch to make a slightly thicker barbecued pork sauce, set aside to cool.

2. Wash the meat, drain it, and cut it into large pieces. ***It is best to be slightly thinner. It will be cooked when roasted. I cut it a bit thick and it took an hour to bake*** .

3. Add the cut meat to the barbecued pork sauce and mix thoroughly, then marinate in the refrigerator for 24 hours.

4. Preheat the oven to 220 degrees, cover the grill with tin foil, place the marinated meat on the grill, bake in the middle of the oven for one hour. Brush a layer of barbecued pork sauce at 20 minutes, continue roasting, turn the meat over every 15 minutes and brush a layer of barbecued pork sauce, and brush a layer of oil at the last 10 minutes and 5 minutes.

5. Slice the roasted barbecued pork and you are ready to eat.

Cooking techniques for honey-glazed barbecued pork

This dish is a classic among Cantonese-style barbecued pork. Many people like the salty yet sweet taste of barbecued pork. The secret to making it well That is:

The first choice is good meat. Generally, plum meat*** is also called plum meat. The meat with flocculent fat is the best, followed by plum meat and tenderloin. In fact, personally I think leg meat with a bit of fat on the edge is also good, so that the roasted meat will be more oily and taste better, while pure lean meat will be a bit lean;

Secondly, choose a good sauce, choose Barbecued pork sauce with good taste and color is half the battle;

Third, you must choose a powerful oven, otherwise the roasted meat will be very old and unpalatable;

Finally, pay attention to brushing more honey juice so that the finished product will be more shiny and beautiful. Also, pay attention to cooling the meat before slicing it and putting it on the plate. When it is hot, the cut meat will be scattered and not shaped.