Honeyed pig's neck

The pig's neck, also known as chute meat, is located on both sides of the pig's neck and, because it is scarce and precious, has the name “Gold Six Two”, where the fatty is evenly distributed as snowflake, smooth and smooth in the throat. Pork neck meat contains a wealth of high-quality proteins and essential fatty acids, and provides hemoglobin (organ iron) and promotes iron-absorbed half-scream acid, which can improve iron deficiency anaemia. Eating in a Hong Kong restaurant after shopping last Sunday, ordering a roasted pig's neck, with a small amount of meat, but with a small amount of it, you have to pick it up and eat it yourself

Recipe Recommendations

pork neck 400 grams
pork sauce appropriate amount
red onion appropriate amount
salt appropriate amount
oyster sauce appropriate amount

sauced
roast
a day
ordinary

Steps for Honeyed pig's neck

The material is illustrated。

Cleaning of pork neck meat is placed in flat-fried red onions with a fork-up sauce and salt-picking。

Put it in the fridge for 24 hours。

Take it out of the fridge an hour early, dry the water, and I have no kitchen paper but to put it on the steamer。

Honey with a little water。

The pork is put on the grill and the honey is painted on both sides。

The oven is preheated at 200 degrees, and the upper and lower 200 degrees are baked for 25 minutes first on the reverse side and then a sugar and then for 15 minutes。

The roasted meat cools the slices。

Slice on board, with sour sauce。