Black Pepper Honey Sauce Pork Shop
By JenaZiemann
Ingredients: honey,soy sauce,chicken essence,salt,white sugar,cooking wine,fish sauce,black pepper,pork stuffing
Recipe Recommendations
- pork stuffing 250 grams
- fish sauce 1 tablespoon
- soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- white sugar 1 tablespoon
- salt 1/2 teaspoon
- chicken essence 1 teaspoon
- honey 2 tablespoons
- black pepper 1/2 teaspoon
- salty and sweet
- roast
- an hour
- ordinary
Steps for Black Pepper Honey Sauce Pork Shop
1
Use a rolling pin to put a plastic wrap or plastic wrap on the purchased meat paste and smash it until shredded.
2
Add black pepper powder. (Because Mumuchao likes black pepper, he put more N. This is adjusted according to personal taste.)
3
Add 1 teaspoon of white sugar (you can add half a teaspoon more if you prefer something sweeter).
4
Add salt, 1/2 teaspoon.
5
Add another 1 teaspoon of chicken essence.
6
Add another tablespoon of soy sauce (soy sauce is recommended. The soy sauce has a darker color and looks good when baked).
7
Add another tablespoon of fish sauce (because you used the same spoon as you put the soy sauce just now, the color appears cloudy).
8
Add another tablespoon of cooking wine.
9
Use chopsticks to beat the meat filling in one direction.
10
Cover with plastic wrap and marinate for about half an hour.
11
Take a piece of tin foil and brush the surface with a thin layer of vegetable oil.
12
Put the meat paste on tin foil, cover the meat paste with plastic wrap, and roll it into a thin and evenly thick patty with a rolling pin.
13
Transfer to baking sheet.
14
Preheat the oven to 180 degrees, put the pork jerky in the middle layer, and heat for 25 minutes. After 10 minutes, take out and brush it with a layer of honey juice. If you have white sesame seeds at home, you can also sprinkle them. After another 5 minutes, turn over, apply a layer of honey juice, sprinkle with white sesame seeds, and finish baking.
15
Honey juice = honey + water (ratio 1:1)