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Steps

1. Cut the pork belly into strips and use a toothpick to poke several small holes in the pork belly. Take an appropriate amount of Lee Kum Kee barbecued pork sauce, minced garlic, ginger, light soy sauce, black pepper, a little salt and cooking wine, mix well, and marinate the pierced pork belly for more than 12 hours.

2. Preheat the oven to 200 degrees, line a baking sheet with tin foil, add the marinated pork belly and bake for about 15 minutes. Turn over, brush with marinade, and bake for another 15 minutes. Take it out, brush it with honey, and bake it for 5 minutes on each side.

2. Take a larger sealed box, put the pork strips into the box, then add ginger slices and green onion segments, pour in barbecued pork sauce wine and a little red coloring and mix well. It is best to make the meat even. Soak in the sauce;

3. Close the lid of the airtight box and place it in the refrigerator for 1 day. Take it out and open it and stir the meat strips to make the flavor evenly absorbed. Remove the green onions and throw them away;

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4. After marinating, take it out, put a piece of tin foil in the baking pan, then put the meat on the grilling net, let the grilling rack hang on the baking tray for 15 minutes to let the sauce drip off, then brush it with a layer honey, and then replace the baking sheet with a piece of clean tin foil;

5. Place the baking sheet on the lower shelf of the oven, place the grilling net for the meat on the middle shelf, bake at 180 degrees for 20 minutes, take it out, and brush it with a layer of Brush the marinated meat sauce with a layer of honey after it dries slightly;

6. Turn the brushed meat over and put it in the oven to bake at 180 degrees for 20 minutes, then take it out and brush it twice again Honey, it’s best to bake it for about 10 minutes.

Ingredients

Plum pork (pork shoulder meat)

Ingredients

2 tablespoons barbecued pork sauce 1/4 tablespoon salt 1 tsp cooking wine 2 bay leaves 1 aniseed 1 tsp honey