Ingredients for honey barbecued pork

500g pork butt tip, 20g white sugar (for marinade)

20g brown sugar, 8g salt

15g rice wine, 20g light soy sauce

10g dark soy sauce, 5g sesame paste

1g five-spice powder, 100g maltose

10g hot boiled water, 30g white sugar (for honey)

5 garlic cloves and 1 green garlic

Step 1

Cut the pork butt meat into long strips and use a kitchen knife to lightly score the surface of the meat. For scratches of about two millimeters, use the tip of a kitchen knife to poke small holes in the surface of the meat. Q1: Why do you need to use a knife to cut or prick? A1: Use a knife to make scratches to cut off the fascia of the meat and prevent the meat from shrinking and deforming during the roasting process. Pricking holes with a knife can allow the seasonings to penetrate into the meat better, and at the same time, the meat juices can leak out during the roasting process, making the roasted barbecued pork dry and flavorful.

Step 2

Peel the garlic cloves and chop into small pieces. Cut off the white garlic cloves and set aside.

Step 3

Mix white sugar, brown sugar, salt, rice wine, light soy sauce, dark soy sauce, sesame paste and five-spice powder and make a marinade. Q2: Why: use brown sugar instead of white sugar? A2: Brown sugar has not been chemically refined and maintains the original flavor of cane sugar, which is more aromatic than white sugar. Q3: Why use dark soy sauce when using light soy sauce? A3: Light soy sauce is used to enhance the flavor, and dark soy sauce is used for coloring. Q4: Why use sesame paste? A4: Sesame sauce is used to enhance the aroma. The barbecued pork with sesame sauce smells delicious!

Step 4

Stir the marinade into the pork and mix well with your hands. It's best to "massage" the pork to allow the seasonings to penetrate better into the meat.

Step 5

Cover the container with a lid or plastic wrap and marinate in the refrigerator for more than two hours. Remember to turn the meat over halfway. Sufficient marinating time can ensure the flavor of barbecued pork.

Step 6

Take out the marinated barbecued pork, place it on a wire rack, and place it in a cool and ventilated place to air-dry for half an hour. Q5: Why should it be air-dried? A5: The air-drying process can dry out part of the water, which not only improves the taste of barbecued pork, but also shortens the baking time.

Step 7

Put the barbecued pork into the middle rack of the preheated oven at 200 degrees and bake for 30 minutes. Q6: Why should barbecue pork be grilled on a wire rack? A6: Place the barbecued pork on a wire rack, and use a baking sheet covered with tinfoil underneath to catch the blood that leaks out during the baking process (this is one of the reasons for punching holes in the meat). This will not only ensure the quality of the barbecued pork. The meat is dry and evenly heated, and it eliminates the trouble of turning the meat over halfway.

Step 8

Prepare the honey sauce during the roasting process. Put maltose, boiling water and sugar into a pot and bring to a boil, then let cool and set aside. It is troublesome to prepare a small amount of honey juice at a time. You can make more honey juice at a time like I did, let it cool and store it in the refrigerator for future use. Honey juice can also be used to make dishes such as sweet and sour pork ribs, and the effect is also very good.

Step 9

Take out the roasted barbecued pork and brush it with a layer of honey sauce while it is still hot. Q7: Why do you need to brush honey juice? Are there any alternatives to honey? A7: Applying honey sauce not only adds sweetness and seasoning, but also makes the barbecued pork look shiny and appetizing. If you can't buy maltose, you can also brush a layer of honey on the meat after it becomes warm.

Step 10

Wait until the barbecued pork is cool enough that it is not hot to the touch, then you can slice it into slices and serve it with a bowl of rice and vegetables. That is honey-glazed barbecued pork rice. Q8: Preservation and reheating of barbecued pork. A8: You can make more barbecued pork at one time, slice it into slices and store it in the freezer, so you can eat it and heat it up as you go. To heat it, you can put it in a microwave oven over medium-high heat for a few minutes; for the elderly and children with bad teeth, you can heat it by steaming, so that the reheated barbecued pork will be softer and more tender.