roasted pork
Speaking of grilled pork, I think of a story, which is Leonardo da Vinci drawing eggs. A simple egg can draw eggs from different angles and in a variety of shapes. I think the same goes for making barbecued pork. We can use different sauces, seasonings and methods to make barbecued pork with unique flavor. This time I changed the formula, and it tasted very good. The roast pork flavor was mellow and fragrant.
Recipe Recommendations
- barbecue sauce appropriate amount
- salty and fresh
- roast
- three-quarters of an hour
- ordinary
Steps for roasted pork
1
Use in a large bowl, add the meat, add 4--5 tablespoons TERIYAKI barbecue sauce, 3--4 tablespoons BudweiserWingsauce, 1 tablespoon soy sauce (used for coloring, but can be omitted), about 15ML of whiskey, 0.5 teaspoon pepper powder, 2 teaspoons tomato juice, stir well by hand.
2
Then insert each piece of meat with an awl (to make the meat taste), and then massage the pork with your hands.
3
After massage, place it in a box or dense bag and place it in the refrigerator overnight.
4
Add tin foil to the bottom of the tray and spread the marinated meat strips evenly.
5
Put a piece of tin foil on the surface and seal it well. First, it will be easier to cook and moisture will not escape easily.
6
Bake over low heat at 400F for 30 minutes. Pour the excess sauce onto a bowl and prepare it to apply to the surface of the meat. Prepare a bowl, pour in half a bowl of freshly poured sauce, add 4- 5 teaspoons honey, 2 teaspoons whiskey, 1 teaspoon light soy sauce, 2 tablespoons barbecue sauce, and stir well.
7
Pick up the meat, place a shelf on the bottom to stand the meat, then use the prepared dressing juice to apply it to the surface of the meat with a brush, use the fire function to bake for 6- 8 minutes, and roast on both sides of the meat in this manner. If you can roast it on the sides, it would be better.
8
Slice the finished product.