Barbecued pork

Barbecued pork

Introduction:

"In the past, barbecued pork was used to be inserted, fork was pictograph, and Shao was onomatopoeia. For a long time, barbecued pork became a dish name - barbecued pork. "Barbecued pork" is developed from "barbecued pork". Over time, the name of "barbecued pork" has been replaced by "barbecued pork". Barbecue is the most common oven dish in my family, because it is simple and delicious. After curing, it can be roasted directly in the oven. It's especially suitable for summer. You don't have to open fire to endure the fumes. I usually choose pork neck for barbecue, because the barbecue from this part is not only smooth but also crisp, but also fat but not greasy. Pork neck, located on both sides of the neck, is rare and precious, so it is called "golden liuliang". The fat in this part is evenly distributed like snowflakes. The meat is fresh and tender, smooth and crisp in the mouth, and moderate in strength

Production steps:

Step 1: prepare all the materials.

Step 2: clean the pork neck and cut it into long strips.

Step 3: after cutting, put it into a large bowl, and add ginger slices, barbecue sauce and wine.

Step 4: stir well, cover well, refrigerate for at least 24 hours. (stir several times in the middle)

Step 5: after marinating, take out a little water and put it on the baking plate

Step 6: put it in the preheated oven, bake at 200 ° for about 25 minutes (adjust according to your oven temper, pay attention to observe in the last few minutes, so as not to be burnt). After baking, let it cool slightly and cut into pieces.

Materials required:

Pork neck: 1.5 Jin (or loin)

Barbecued pork sauce: 200g

Ginger: 1 piece (sliced)

Wine: 1 teaspoon

Note: ginger and wine are put to remove the fishy smell of pork, so be sure to put them. Curing time must be more than 24 hours, short time can not taste. Pay attention to the heat when baking to avoid being burnt.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet