👨‍🍳 Cooking Steps

Step 1: …………Photo of ingredients………… Traditional barbecued pork recipe with slightly more ingredients. I once questioned: Why are there so many sauces, eggs and cilantro? ! So I checked a lot of information and found that this is definitely how the authentic roast pork is cooked. Those recipes that only add some hoisin sauce are too perfunctory. For example: peanut buttersesame paste brings a complex aroma; eggs make the meat tender and tender and makes the surface a little crispy when grilled; honey or malt sugar is used to brush the surface, forming a beautiful color and flavor; rose wine has a unique aroma of Cantonese barbecued pork, and the taste of Tianjin Green Bottle is more natural than Eagle Coin; cilantro is a secret ingredient only used by master chefs, and the subtle aroma of a little cilantro is mixed with the fragrance of the sauce to form a bone-deep aroma. ❗️Special mention: When I saw that the amount of sugar in the recipe was 125 grams, as a sugar control person, I felt frightened❓I tried to reduce the sugar, but my family members reported that “it doesn’t taste like that anymore, it doesn’t taste good.” Cantonese style traditional honey-glazed barbecued pork does taste a little sweet. You can adjust the amount of sugar according to your taste (if you reduce the sugar but not the salt, it will taste salty)✅. Lee Kum Kee’s barbecued pork sauce is on the sweeter side, Chubang’s barbecued pork sauce is on the saltier side, and Haitian’s barbecued pork sauce is somewhere in between. The saltiness of soy sauce varies from store to store. Adjust the sweetness and saltiness according to your taste‼ ️

Step 2: Mix the seasonings and accessories evenly to get the marinade sauce. If you choose red yeast rice powder to add color, you need to boil it with 2 times the water over low heat to get the color, and then mix it with the sauce.

Step 3: When choosing pork, pork belly, pork neck, and plum meat are generally used. The three production methods are the same, and the color and taste of the finished products are different: (1) Let’s take pork belly as an example. After the pork belly is roasted, it is fat but not greasy and has a soft texture. The family’s favorite is the pork belly. For health reasons, buy thinner pork belly. First wash the pork belly, peel it, and cut it into appropriate lengths, about 15-20 cm long.

Step 4: Put the meat in and make a little spa. Seal with plastic wrap and refrigerate for more than 24 hours, turning occasionally to help absorb the flavor.

Step 5: Traditional barbecued pork is grilled on a high-temperature charcoal stove. For home operation, it is usually spread on a grilling net, or the grilling net is placed on the top layer and grilled with a hook. Refer to the temperature below to adjust the temperature according to your own oven. First preheat the oven. Take out the marinated meat, remove the scallionsgarlic, etc. from the surface, place it on the grill, and place a baking pan lined with aluminum foil underneath to catch the oil.

Step 6: Brush with a layer of filtered marinade, first bake at 245 degrees Celsius (the highest temperature of the oven) for 10 minutes, then quickly bake at high temperature to “seal” ♨️. Then flip and bake. ‼ ️According to the size and thickness of the meat, the firepower of the oven, and your favorite taste, you can customize the time, temperature, and number of turnings. There is no fixed formula, so you can be flexible. 🥩 I usually press “7” below for your reference:

Step 7: If you are confident about your own oven, you can quickly bake it at 210–220 degrees for a dry and fragrant taste♨️. I like low-temperature and slow-roasting, turning over multiple times, so that it is less likely to burn and the meat is more tender♨️: Turn over for the 1st time: brush the marinade once, then bake at about 180 degrees for 10 minutes. Then turn it over on the second side, brush it with marinade, and bake it at about 180 degrees for 10 minutes. If the meat is larger or you want it to be “dry”, turn it over for the third time and bake at about 180 degrees for another 10 minutes. Don’t worry about the color not being bright, the Maillard reaction will occur during the baking process and it will work like magic. ❗️At this time, pay more attention to the fire to avoid burning. (The reason for cutting it in the middle is to check whether it is cooked or not, so you can eat it secretly 😂 It’s so fragrant that I can’t help it)

Step 8: The last step is to brush with sugar paste and bake. ❗️After turning over several times and roasting at low temperature, it is almost done. At this time, brush sugar on both sides to increase the flavor and make the color brighter. Malt sugar needs to be boiled with water until the texture becomes honey-like. If malt sugar is not available, honey can be substituted, but honey will be sweeter than malt sugar. ❇️In order to make the surface of the finished product red and bright, I came up with a method: brush red yeast water! (Separately add 5 grams of red yeast rice powder and 15 grams of water, boil and let cool to extract the color, then filter, first brush with a layer of red yeast rice water and then a layer of honey. If using malt sugar, you can add 1-2 grams of red yeast rice powder when cooking malt sugar) Bake at 180 degrees for 5-10 minutes, remember to watch the fire to prevent it from being too charred.

Step 9: Note: The brushed sugar paste made from red yeast water and malt sugar makes the finished product more red and beautiful. If you don’t pursue color, just apply honey sugar or malt sugar.

Step 10: Five-flowered fork, the finished product is shiny. The baking pan is dark with dripping sauce, and it has a charcoal grilled flavor after being burnt😬

Step 11: This is pork belly slow roasted at 180 degrees low temperature.

Step 12: Low-temperature and slow-roasted meats have more juice but less caramel aroma. Compared with high-temperature roasting, each has its own merits.

Step 13: The thinner pork belly is cut into slightly thicker slices for a better texture.

Step 14: For the fatter pork belly, cut it thinly to enjoy the fat melting in your mouth.

Step 15: (2) Plum blossom meat is used to make thin fork, which is thin but not woody and has a soft and tender texture.

Step 16: Plum meat is the reddest in color.

Step 17: Plum pork barbecued pork is most suitable for children and those trying to lose weight.

Step 18: (3) Pork neck is my favorite. A pig only has two small pieces of pork neck meat, which is fat and thin with alternating snowflake patterns. It is delicious and chewy, so it is called “Golden Three Liang”.

Step 19: Cut the pork neck into strips and marinate it. Because there is a layer of elastic fat on the surface of the pork neck, the marinated pork neck will not color very much.

Step 20: Like pork belly, turn over and brush with sauce every 10 minutes and grill, but the pork neck is thinner and the grilling time is shorter. Because the pork neck meat is thin and the area to be brushed with juice is large, more juice will be used and the taste will be relatively stronger. People with light taste should use less juice, otherwise they will have the illusion of eating sauce🥣🥣 Brush with honey when it is almost done baking.

Step 21: After brushing it with honey, it turns into a beautiful sugar color, and the finished product is orange-red.

Step 22: Pork neck meat is thin and needs to be cut with a diagonal knife. Refreshing and chewy, super good! 😍

Step 23: This neck pork barbecued pork is a finished product without red yeast water, and the color is more orange. Cut into thin slices and dipped in lemon chutney to taste Thai style.

Step 24: The most popular pork neck barbecue pork for Mid-Autumn Festival family banquet.

Step 25: The pork neck meat has a springy texture, is oily and not greasy. Look at this cut 😋