The Guangdong style barbecued pork is a typical dish in Cantonese cuisine. Barbecued pork is a kind of barbecue. It refers to a kind of cooked meat product, which is made of pork and poultry qualified by veterinary inspection, added with seasonings such as soy sauce, salt, sugar, wine, etc., and then pickled and inserted on a special fork and barbecued by electricity or charcoal. It is a kind of Guangdong style barbecue. Mostly red, made of lean meat, slightly sweet. It is to hang the pickled thin pork on a special fork and put it into the oven for barbecue. A good barbecue should be soft and juicy, bright in color and fragrant. Among them, the balance of fat and lean meat is the best, which is called “half fat and thin”.
How To Make The Guangdong Style Barbecued Pork
Wash and dry the pork and cut into strips.
Wash the onion, ginger and garlic, cut the onion and ginger into sections, and cut the garlic into small pieces for standby.
Take a clean container and add the chopped scallion, ginger and garlic, barbecue sauce, oyster sauce, rice wine, soy sauce and white sugar to make the sauce
Put the pork into the mixed sauce and mix well, so that each piece of meat is covered with the sauce, cover it and put it in the refrigerator for about 20 hours, during which time, you can turn the pork to make it taste even (according to the size of the meat and personal taste, it is easy to be too salty if it is marinated too long)
Take out the marinated meat, pick out the onion, ginger and garlic, drizzle the sauce slightly, put it on the baking net, brush a layer of honey on each side. After the oven is preheated at 180 degrees, put the baking tray with tin paper on the lower layer and the baking mesh with meat on the middle layer. Bake at 180 degrees for 20 minutes and then take it out
Brush the pickled sauce on each side of the meat, brush a layer of honey again, turn over and bake in the oven for 15 minutes, take out and brush another layer of honey, and bake for 10 minutes at last (the baking time is adjusted according to the size of the meat)
Take out the roasted meat, slice it a little cooler and put it on a plate (it’s easy to be chopped when it’s hot)