Pork neck, one catty

Some dark soy sauce, mainly for color

Soy sauce, a little more, the source of salty

Honey in moderation

Some wine, a little, to remove the fishy taste

Ginger and garlic, one spoonful of each

Some sesame oil

Precipice of caramelizing BBQ pork

First, put all the ingredients into an airtight container and marinate for at least 4 hours in the refrigerator. ingredients into an airtight container and marinate in the refrigerator for at least 4 hours, overnight is best.

Oven paper, line the bottom with onions and brush the marinated pork neck with a layer of sauce

220 degrees, basically between 20 minutes and 30 minutes, depending on the size of the meat. Grill on top and bottom heat.

Every 3 to 5 minutes, take them out and brush them with some sauce made with Lee Kum Kee BBQ sauce, Canadian maple sugar and water. Then flip them over and continue grilling.

The whole idea comes from the French dessert cream brulee, which is caramelized stewed eggs. It's the crunchy caramelized layer on top that you want.

Sprinkle the sugar over the brulee while it's still hot, then get out the spray gun. Take your time over low heat.

After it's done, wait a little half a minute for the caramel to set. You can also put it inside the freezer for a short time ------- My freezer is full of preserved chicken feet, scallops, fatty meat and stuff, forget it.

Sliced with a diagonal knife, a little thicker, bite down, the gravy and a thin layer of caramel, outside, marinated enough time, so very flavorful, salty and sweet, smooth and soft, the flavor of garlic and ginger vaguely wafting, and occasionally eat a small piece of broken caramel slice, the heart of the sweet melted.