Making honey barbecued pork requires not only the formula of marinade, but also the making process. The method of making barbecued pork with honey sauce is particularly particular. According to the steps, it can be divided into: meat selection → meat processing → meat curing → baking → sugar barbecued pork. A delicious barbecued pork with honey sauce should go through the above steps. Today, I will share with you the complete production method of honey barbecued pork, and the dry goods are full. Remember to forward+like support, thank you.
Barbecued pork with honey before making barbecued pork, the choice of meat is very important, which is related to whether the barbecued pork tastes good enough. Barbecued pork needs to be peeled. Barbecued pork is divided into thin fork and fat fork. In terms of material selection, the selected parts are different.
Fine fork:? Choose pork tenderloin or pork neck, and the barbecued pork made of these meats is tender. You can't choose hind legs or front shoulders. Barbecued pork with these meats is harder than firewood. Fat fork: The meat used for fat fork is pork belly with fat and thin, neither too fat nor too thin, so barbecued pork tastes best. Processing of raw materials for barbecued pork with honey sauce: Fresh meat can't be cured directly, so it needs to be treated with blood-removed water. The newly bought pork will contain more blood. If the blood is roasted directly without treatment, the barbecued pork will be black. As long as the blood is removed, this can be avoided. The newly bought barbecued pork is cut into strips with uniform size, which is convenient for pickling and avoids different baking time. Soak the cut meat in running water for 90 minutes to remove blood, soak it until the meat turns white, then take it out and drain it, and then marinate it?
After the above treatment, the braised pork with honey sauce has reached the most important step. Whether the honey barbecued pork is delicious or not, the following formula plays a key role. Remember to forward the collection!
Marinade formula: 50g of salt, 250g of sugar, 20g of monosodium glutamate, 30g of Le Jia chicken powder, 75g of pillar sauce, 75g of lobster sauce, 0/0g of ginger powder/kloc-,70g of sesame sauce, 50g of seafood sauce, 20g of rose wine, 50g of garlic, 50g of Jiang Mo, 40g of onion (chopped).
Cured meat description: After the above seasonings are prepared, stir them evenly, and the seasonings such as sugar and monosodium glutamate should be completely melted without graininess, so that the formula of the marinade is completed. Then, when curing meat, 450g of marinade formula was added per10kg of meat. After adding the marinade formula, the meat should be stirred evenly and then marinated in the refrigerator. During the curing process, it should be stirred every three hours. Meat can be used for at least 6 hours, and the best taste is 12 hours.
Barbecued pork with honey sauce is a roasting step.
1. String the marinated meat with a barbecue needle, and then wrap the meat head with tin foil.
2. The oven temperature is raised to 180 ~ 200, then the kebabs are baked in the oven, and then the oven cover is covered, and the temperature is kept at 15~ 18 minutes.
3. Bake for 18 minutes, then take the meat out of the oven, then put sugar on the barbecued pork (the preparation method of syrup is in the next step), pour the syrup evenly on the surface of the barbecued pork, then hang it to drain the excess syrup, then put the barbecued pork into the oven and open the lid to bake for 10 minutes, then take out the barbecued pork and coat it with a layer of syrup.
The production of honey barbecued pork syrup refers to syrup, and the production of syrup is mainly maltose. Look down.
Required materials: maltose 10 kg, clean water 5 kg, fragrant leaves about 10 g, ginger slices 50 g.
First, add 5 kilograms of water to the pot, then boil it with high fire, and add fragrant leaves and ginger slices. Add 10 kg maltose after the water boils, then turn to low heat, stir slowly clockwise with a spatula to prevent maltose from burning, and stir while cooking until maltose is completely melted, so that the barbecued pork with sugar water and honey juice is finished. Summary of barbecued pork with honey sauce 1. The color of authentic honey barbecued pork is bright red. You can't add soy sauce or soy sauce to the marinade. The barbecued pork with these sauces will turn black. In addition, you must wash the blood of the meat before cooking to avoid the color of the barbecued pork turning black.
2. When skewering meat, the barbecued pork needle must be strung in a place containing lean meat. If a barbecued pork is only strung with fat, it will easily fall off during baking. It is normal that the corners of the barbecued pork will be burnt due to high temperature, just cut them off with scissors.
3. The prepared marinade can be kept in the refrigerator to prevent deterioration. If syrup can be stored at room temperature in winter, it should be refrigerated in the refrigerator in summer. In addition, syrup should be cooked every two to three days to prevent deterioration during repeated use.
4. If you think the above formula of marinade is less, you can double or reduce it according to your actual use.
"You ask me and answer" 1 barbecued pork with honey sauce. Q: Why can't I cook barbecued pork with honey sauce and the color is not bright enough?
A: The main reason for this problem is the wrong method of making syrup. When making syrup, adding less maltose or more water will dilute the syrup. The real syrup has the effect of drawing. The ratio of maltose to clear water is: 1: 0.5, so the syrup is just right. If the syrup is not ready, the syrup can't be hung on the barbecued pork, so the color will not be bright enough.
2. Q: Why should pork be put in the oven after adding syrup 10 minutes?
A: The step of making honey-flavored barbecued pork is very important, because the barbecued pork is covered with syrup, and the syrup contains water. After the syrup is prepared, bake it in the oven for 10 minute, so that the syrup on the surface of the barbecued pork can evaporate the water in the syrup, so that the remaining syrup can better stick to the surface of the barbecued pork, and the baked maltose tastes more fragrant. This step is an indispensable step. Also, when the top syrup is baked in the oven, the lid can't be closed. If the temperature is too high, it is easy to overcook the fork and affect the taste.
3. Q: Why do you wrap the top meat head with tin foil when barbecuing barbecued pork?
A: The main purpose of wrapping the meat head with tin foil is to prevent the barbecued pork from zooming when baking at high temperature. The top of the oven has the highest temperature, and it is easy to scorch the meat at high temperature. Wrapping with tin foil can effectively prevent barbecued pork from zooming during baking.
Conclusion The reason why Cantonese roast meat is so delicious and popular is that the production method is very particular. These are all important processes of making honey barbecued pork. I hope they are useful to you. In addition, the oven used in this paper is a commercial roast duck oven, not a household electric oven.