1. "Barbecued pork" was developed from "barbecued pork". The pork roast is the pork loin inserted in the roasted whole hog belly, by barbecue and become. This is because the most flavorful part of a roasted whole hog is the tenderloin. But a pig, only two loin, difficult to meet the needs of diners. So people came up with the method of inserting barbecue. But this can only insert a few, a little more will not be able to burn. Later, it was changed to a number of tenderloin skewered and forked to burn, and over time the name of the insertion of the roast will be replaced by the fork roast.

2. inserted in the belly of the pig to burn, with the dark fire, to heat radiation grill and cooked; also burned with the open fire, is directly cooked by fire, so all the lean tenderloin is seemingly dry, so later on the tenderloin was changed to half-fat lean meat, and coated with sugar on the surface. So that in the barbecue process there is a decomposition of the fat and caramel to ease the fire without drying out, and there is a sweet aromatic flavor.

Honey Barbecued Pork

(Main Ingredients and Side Ingredients)

Fat and Lean Pork ......5000g Fen Wine ......150g

Salt ... ............75g dark soy sauce .........20g

Sugar... .........315g Light Soy Sauce ......150g

Bean Sauce ......... ......75g Sugar syrup ............500g

(Cooking method)

1. Cut the pork into 36cm long, 4cm wide and 1.5 cm wide and 1.5 cm thick. Put it into a tile pot, add refined salt, sugar, light and dark soy sauce, soybean paste, Fen wine and mix well, marinate for about 45 minutes, then use barbecue rings to put the meat strips through the rows.

2. Put the pork chop into the oven and grill over medium heat for about 30 minutes until cooked through, let it cool for about 3 minutes, then drizzle it with syrup and put it back into the oven to grill for about 2 minutes. Serve as desired.

(Process key)

1. Syrup: Dissolve 30 grams of maltose (caramel) in boiling water, add 5 grams of zhejiang vinegar, 10 grams of shaoxing wine, and 15 grams of dry starch after cooling to make a paste.

2. Pork skinless, to fat three lean seven is good.

3 meat rows into the oven, baked when the two sides turn, the lean part of the oil dripping out when it is cooked.