Pork roast is a traditional Han nationality dish in Guangdong Province and belongs to Cantonese cuisine. It is a kind of siu mei in Guangdong. More red, made of lean meat, slightly sweet. It is to put the pickled lean pork into the oven for barbecue. A good pork roast should be soft and juicy, with a bright color and a fragrant smell. Among them, the balance of fat and lean meat is superior, and it is called “semi-fat and thin”. Other dishes made with pork roast include: pork, rice, pork, and pork.
Cutting: Wash the pork and cut the ingredients into 3 equal portions along the grain.
Marinated: Mix all seasonings and mix thoroughly. Marinate the meat in the sauce for 24 hours.
Baking: first adjust the temperature to 220 degrees for 10 minutes, then put the meat in the middle layer for 30 minutes, and finally adjust the temperature to 150 degrees for 10 minutes, and release.
Slice the plate.
1. The longer the meat is marinated, the more it tastes. 2. The amount of seasoning can be adjusted according to personal taste. 3. The amount of barbecued pork sauce is greater than the fuel consumption, and the taste is better. 4. When the meat is baked, wrap the aluminum foil paper, and the meat is tender inside and outside. Naked, the meat will be crispy and tender.