Roasted pig neck fork
By VicentaLakin
Personally, pork neck meat is the best part of pork meat, which is particularly tender, is full of oil but not fat, and is the type of good food for all. There was a time when there was a special obsession with fork burn and a friend suggested pork neck instead of five flowers or pure skinny meat, and it turned out to be great. A lot of people do forks like to use ready fork sauce, and I personally think fork is too sweet, so it's usually made for myself, less sugar。
Recipe Recommendations
- pork neck 800g
- soy sauce 2 tablespoons
- soy sauce 2 tablespoons
- oyster sauce 2 tablespoons
- sugar 1 scoop
- cinnamon appropriate amount
- octagonal 5 stars five
- spiced powder 1 scoop
- salty fragrance
- roast
- several days
- ordinary
Steps for Roasted pig neck fork
1
Choosing meat: Mostly pork-legged pork, five-flower meat, and pork neck meat. I picked pork neck, as shown. The market for vegetables or supermarkets is exclusively for sale, and they can ask the seller directly without distinction。
2
Pickles: First of all, clean up the meat, keep an eye on the texture of the meat, pour all the ingredients into the meat, evenly mix them with hands, and put them in the freezer's protection room for more than 12 hours, so that the meat can taste completely。
3
Put a piece of oil paper on the grill and set the pig's neck。
4
The oven is preheated for 15 minutes, selected for fire, 250 degrees, placed in the middle and baked for half an hour。
5
One or two times in the middle of the journey, with pickled sauce brushed on the meat, which helped to burn the fork. Like a sweet little partner, you can brush a honey。
6
After a little cooling up, you'll be fine with the roasted meat cut across。