Main ingredients:
Pork plum blossom meat 500 g
Char siu sauce 230 g
Honey to taste
Char siu sauce:
100 g caster sugar
Thin salt soy sauce 70 g
Purple onion 15 g
Salt 12 g
10 grams of white wine
Sesame oil 10 g
Sweet noodle sauce 10 g
2 g tahini
2 grams of hoisin sauce (can be replaced with rib sauce, if not, you can not put it)
1/8 tsp of red yeast powder
1. Place all the ingredients in the char siu sauce in a bowl
Mix well to make the char siu sauce (Picture 2). Peel and wash the purple onion, pat and dice before adding
3. Wash and cut the plum blossom meat into long strips, put it in the char siu sauce and rub it by hand for 3 minutes
4. Pour the sauce into a crisper (Picture 4) and refrigerate for 1 night
5. Put the cured meat on the grilling net, put it in the middle layer of the preheated oven, put a baking tray covered with tin foil on the bottom layer and heat it up and down at 180 ° C, bake for 20 minutes, then take it out, turn over the noodles and continue baking for about 25 minutes, until the chopsticks can easily penetrate the meat
6. Remove the appropriate amount of honey from the brush, slice and serve
1. Make char siu pork with plum blossom meat at the best taste, or with 2:8 fat lean pork. The taste of the whole lean meat will be more chai, and it is not recommended to use it.
2. Red yeast powder can play a role in coloring, but the amount should not be too much, otherwise the taste will be bitter, and there is no place to put it
3. Char siu sauce is recommended to make your own taste is very good, if you are troublesome, you can also use commercially available char siu sauce to marinate
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