Honey barbecue

This kind of roast pork is cured and smoked with Sydney honey. Bright colors and perfect taste. You're sure to eat a lot.

material

3.5kg of boned pork suitable for roasting, soy sauce 1 80ml, Sydney dry wine120ml, 80ml of honey, 2 heads of garlic, mashed, Jiang Mo1g, 8g of corn starch and 0/5ml of water/kloc-0.

working methods

1. Pickling method: first poke holes in both sides of the meat with a fork, and then put the barbecue into a big plastic food bag. Mix soy sauce, Sydney wine, honey, garlic and ginger in a medium bowl, pour into a food bag, and tie the bag tightly after exhausting excess air. Put it in the refrigerator for more than 8 hours or overnight, and turn over the food bag several times.

2. Preheat the oven to 165 degrees Celsius.

3. Take the barbecue out of the refrigerator and keep the marinade. Put the barbecue on a 22 x32 cm baking tray and bake in a preheated oven 1 hour. Then brush the marinated marinade, wrap it loosely with tin foil and bake it for 1.5 hours (or bake it until the temperature in the meat reaches 70 degrees Celsius), and brush the marinade several times.

4. Take the barbecue out of the oven and leave it for 15 minutes. Mix the oil dripping from the plate with the marinade. Mix corn starch and cold water in a small bowl, then pour in the mixed oil and marinade. Cook for 4-5 minutes or until the juice is thick, and serve with barbecue.