Cantonese honey sauce barbecued pork, crispy on the outside and tender on the inside, the delicacy of a classic dish

1. The production of honey barbecued pork sauce

Authentic honey sauce barbecued pork method, honey sauce barbecued pork sauce is the most important thing.

【Ingredients】

30g onion, 20g shallot, 5g garlic, 20g light soy sauce, 20g oyster sauce, 15g sugar, 4g fish sauce, 8g red bean curd, 5g starch, 30g water.

【How to do it】

1. Chop the onion, garlic and shallots for later use.

2. Pour sugar, oyster sauce, light soy sauce, fish sauce, red bean curd and other seasonings into a basin and stir until even, and mix starch with water until even.

3. Heat the oil, pour in the onion, garlic and chopped shallots, and bring to a medium-high heat until fragrant.

4. Then immediately pour in the stirred sauce and stir constantly until it is even.

5. After boiling, pour in the prepared water starch.

6. Add water starch and boil until boiling, and the sweet and delicious honey barbecued pork sauce is ready.

2. Guangdong honey sauce barbecue pork method:

What kind of pork to choose for barbecued pork can be decided according to your own taste, if you want to make fatty barbecued pork, choose pork belly, pork face meat; If you want to make lean barbecued pork, choose front leg meat and front sandwich meat. Choose tenderloin for char siu, there is no gluten in the tenderloin, it is the most tender part of the pork, the char siu made of tenderloin has a better taste, it tastes crispy, crispy on the outside and tender on the inside.

【Raw Materials】

1000g pork tenderloin, 2 pieces of ginger, 2 green onions, 100g honey, 100g rice wine, 5 tablespoons barbecued pork sauce

【Steps】

1. Wash the pork tenderloin you bought and dry it with oil-absorbing paper, then cut it into long strips, and cut off the white fascia on the surface of the tenderloin; Peel the ginger and cut it into slices, and cut the green onion into sections for later use.

2. Prepare a basin, put the pork strips into the basin, then put in the ginger slices and green onions, pour in the barbecued pork sauce and rice wine to grasp well, so that the meat is soaked in the barbecued pork sauce is the best, after the barbecued pork sauce is pricked with a toothpick, or keep grasping the pork with your hands until the barbecued pork sauce is absorbed by the meat into the flavor, seal the basin mouth with plastic wrap, and put it in the refrigerator for one night.

3. Take it out and open it halfway and flip the meat strips to make the sauce taste evenly, take out the green onion segments, and the marinated meat will be slightly swollen and soft, but the processed meat will not be hard and tasteless.

4. Take out the pork tenderloin strips after marinating, put the grilling net on the baking sheet, put the meat strips on the grilling net rack, make the sauce drip in the baking tray covered with tin foil, dry for 10 minutes, and then brush a layer of honey on the meat strips, and change a clean tin foil to the baking tray after brushing the honey.

5. Now put the baking tray into the lower layer of the oven, put the grilling net of the meat in the middle layer, bake at 180 degrees for 20 minutes, take it out, brush a layer of marinated meat barbecued pork sauce after taking it out, and then brush it with a layer of honey after it dries slightly.

6. Turn over the meat brushed with barbecued pork sauce and honey, then put it in the oven and continue to bake at 180 degrees for 25 minutes, then take out the honey and brush it twice repeatedly, preferably for about 8 minutes.

7. After the barbecued pork is baked, cut off the burnt head and tail, and then pour honey juice, the char siu is ruddy in color and bright to drip.

【Technical Summary】

1. Some people don't like the taste of fermented bean curd, you can use red yeast rice powder instead, a treasure is sold, added to the barbecued pork sauce, red yeast rice is known as a natural red dye.

2. The method of barbecued pork sauce is simple, you can make more spare at one time, if you don't want the char siu sauce to crystallize and coagulate, when making the barbecued pork sauce, you can add some lemon juice or some white rice vinegar to it, so as to avoid the crystallization problem of the barbecued pork sauce after refrigeration.

3. When marinating barbecued pork in barbecued pork sauce, use a toothpick to prick the pork strips after the sauce is placed, or keep grasping the pork with your hands until the barbecued pork sauce is absorbed by the meat. The marinated meat will be slightly swollen and soft, but the meat will be tasted only when it is made into char siu.

【Finished product】

The honey barbecued pork is baked, cut off the burnt head and tail, and then poured with honey, the char siu is ruddy in color, bright and dripping, the barbecued pork tastes better, it tastes crispy, crispy on the outside and tender on the inside.