In recent years, Cantonese barbecued pork has become a new year’s Eve dish for my family, who are from Northeast China. Whenever guests come, they will always be surprised. Its sweet taste adds sweetness to the strong new year flavor. Whether it is accompanied by rice or wine, it can be called a versatile new year dish.

Ingredients

600g plum head meat
1g ginger
3 G garlic
3 tbsp barbecue sauce
15g scallion
1 tbsp Baijiu
Appropriate amount of honey

Directions

Step 1
Wash the meat and cut into thick strips

Step 2
Put the meat into the container and put in the barbecue sauce

Step 3
Add scallion

Step 4
Flatten the garlic with the back of a knife and slice the ginger

Step 5
Put ginger and garlic in Baijiu and add liquor.

Step 6
Add 1 tablespoon honey

Step 7
Mix the meat with hands, let the meat evenly dip into the sauce, cover and place in a cool place for about 2 hours

Step 8
Pick out the scallion, ginger and garlic, and continue to marinate for 18 hours

Step 9
Preheat the oven to 200 degrees, spread tin foil in the baking pan, and arrange the tin foil to form a square plate

Step 10
Put the cured meat on the baking net and brush the right amount of honey on both sides

Step 11
Place the baking tray at the bottom of the oven and the baking net at the middle. Bake for 20 minutes. After taking out, brush the remaining sauce on both sides of the meat, and brush the honey again

Step 12
Continue to roast for about 20 minutes until the meat is well done. Brush the honey again after taking it out and let it cool until sliced