Barbecued pork is a well-known food popular in Hong Kong and Guangdong. Since I grew up as a snack, I can’t be picky about food hygiene, nutrition, taste and so on after baking. I just DIY at home. Although it’s a familiar food, it’s not easy to have good color, fragrance and nutrition. Let’s learn from others. The sauce is thrown in a mess. Put in the grill bar, put the middle layer is difficult to bake, put the upper layer is burnt black, taste and nutrition disappear, toss ah! Defeat!


A kilo of pork
40g pickled sauce: rock sugar
30g soy sauce
4G salt
10g sorghum wine
7g sesame paste
1g sesame oil
2G Monascus powder
10g sweet flour sauce
1 red Sufu
1 teaspoon rotten milk
17 g maltose A:


Step 1
Mix all the ingredients of the pickled sauce. Turn down the heat and stir until the rock sugar and maltose are completely melted. Turn off the heat and let cool

Step 2
Cut the pork into small pieces, put it in a small container, and pour in the marinated sauce

Step 3
Mix the meat with the marinade

Step 4
Sealed and refrigerated for 24-36 hours, heavy taste can be 48 hours, turn over in the middle, make the taste and color uniform

Step 5
Pick up the cured pork

Step 6
Add 3 G maltose to the rest of the sauce. Bring to a boil over low heat until the sugar melts. Turn off the heat and serve as a brush sauce

Step 7
Corss co-3503 oven, after 230 ℃ preheating, put the meat evenly on the baking net, put it in the middle of the oven, turn on the hot air, and turn the heat up and down 180 ℃

Step 8
Bake for 10 minutes until half done

Step 9
Brush a layer of sauce evenly, turn over and bake for 8 minutes

Step 10
Then take out evenly brush a layer of paste, turn over, return to the oven, bake for 2 minutes, color can be out of the oven