Homemade pork
By VicentaLakin
You know, when you were a pig, you stepped on a lot of potholes, and you thought you'd look at so many successful and beautiful recipes, you'd want to see where they were
- salty and sweet
- burn
- three-quarters of an hour
- simple
Steps for Homemade pork
1
the pork is cut into meat, added to the sauce other than honey, mixed in one direction and placed in the fridge for one to two hours. ps: it's like online recipes, i'm less salty, i don't want to eat too salty, i've added a few pretzels of pretzels, and i'm very free, because of the fact that the addition is too small and the finished product barely tastes it
2
The meat, because it's not filmed. Put the meat on the tarp, wrap it with a mosaic of skin, even and thin. The surface is then painted with honey water. I'd like to point out: 1. If you have as much pork as I do, do you have to have two or three roasts, and mine is the 32-L oven, so much meat in the grill, it's only about 4 mm thick, doesn't it feel thick? No, no, no, no! It's really honey water. I'm lazy to wash my brush, to make honey water with honey with one to one, to rub it with my hands, to think that a little bit more of that is too much water. That's why I thought I'd be able to do it a little bit more with a brush
3
get in the oven. preheating in advance, 160 degrees upward and downward heating and ventilation for 10 minutes. ps: because i'm a little thick, a little bit heavy, but you're probably just like me if you're new! don't think i'm stupid. i think i can do 190-200 degrees, 15 minutes。
4
take it out, pour it out, turn it over, brush the honey, put it in and keep it roasted. 160 degrees 10 minutes. ps: i don't think the temperature and time is enough, because the meatloaf, the colours are dim, the wet honey water still doesn't have to be too greedy
5
And then you turn it over, you sesame, you brush your honey, and I brush it again. This time I didn't think it was enough, and I finally turned the temperature from 160 degrees to 190, and the time to 20 minutes, to see that I'm about to burn ... Actually, it's not. The last time I got here in Gavingar, it was 190 degrees and 15 minutes, 160-190 degrees and 5-10 minutes, and three times watch, so I don't have to burn, and close the oven. I hope you're successful. Don't do what I make, wet and thick