It can be said that barbecued pork is a popular dish among Cantonese. There are many ways to eat it. You can eat it directly, cook rice, put it into noodles, and even make some stuffing in your heart, such as barbecued pork bun, barbecued pork crisp, etc.
750g pork neck
150g Li Jin Ji barbecue sauce
40g soy sauce
15g red granulated sugar
Step 1Wash and drain the pork neck;
Step 2Then add all kinds of seasonings except honey;
Step 3Marinate a day and a night, during which the meat should be turned over several times, so that all parts of the meat are fully marinated in place;
Step 4Put the pickled raw meat into the non stick baking pan (pour the juice together), preheat the oven, if not, add tin foil to the bottom;
Step 5Couss E3 oven, press the one button barbecue function, set the time for 30 minutes, because the pork neck is thinner, the temperature is 200 degrees, if the pork is thicker, the temperature is 230 degrees;
Step 6In the last 10 minutes, take out the barbecue, brush the honey on the barbecue, put it in the oven again, and finish the rest of the time;
Step 7Finally, slice into slices until warm.