The recipe for honey sauce char siu

Health benefits

Honey: promoting blood circulation and removing blood stasis

Ingredients and materials

350 grams of plum blossom meat

2 cloves of garlic

1 tablespoon of edible oil

3-4 tablespoons of char siu sauce

1/2 tablespoon dark soy sauce

2 tablespoons of soy sauce

1 tablespoon of cooking wine

Moderate amount of honey

The recipe for honey sauce char siu

1. Wash the lean meat and put it in a bowl

2. Add minced garlic and add an appropriate amount of dark soy sauce, light soy sauce, cooking wine, and char siu sauce

3. Then use a bamboo stick to poke some small eyes on top of the meat (this part of the meat is tender, and I can also stick it in with a toothpick), and then grab them evenly so that the flavor can penetrate into the middle of the meat layer

4. Cover with a fresh-keeping bag and refrigerate overnight. If time is tight, marinate for at least half a day to enhance the flavor

5. Take out the meat and remove any other ingredients sticking to it, then place it in a baking net (with a layer of tin foil on top)

6. Add a small tablespoon of cooking oil to the remaining marinade and mix well (I have too little marinade left, so I added some char siu sauce later), then prepare a small bowl of honey for later use

7. Place the meat in a preheated oven at 200 degrees Celsius, top with a tube, bake for about 20 minutes, then flip it over and bake for another 15 minutes (brushing the sauce 1-2 times during this period)

8. Then take it out, brush it with honey at 160 degrees Celsius, bake it in a tube for 10 minutes, flip the other side and brush it with honey, and bake it for another 10 minutes

9. After removal, slice and place on a plate

Tips

1. If you want to keep the middle layer of Grilled pork moist, you should pay attention to the heat when baking. First, use high fire to bake it, so that it can seal the gravy, and then turn to low fire to cook it. The time should not be too long

2. Plum blossom meat refers to the meat from the back shoulder to the waist of a pig, mixed with a little fat, and the meat is tender and smooth. Very suitable for making char siu. If you can't buy plum blossom meat, you can use pork belly instead, but the taste will be discounted

3. The baking time and temperature depend on the temperature performance of your own oven, so pay more attention to the changes in the char siu when baking

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