How to make barbecued pork?

How to make barbecued pork I:

Preparation of ingredients: pork forelegs, sugar, salt, sorghum wine, red onion, orange peel, soy sauce, sweet noodle sauce, eggs, maltose, food coloring

1. Cut the forelegs into slices and strips

2. Make the marinade by mixing the sugar, salt, green onions, minced orange peel, sorghum wine, soy sauce, sweet noodle sauce, and Mix in the two eggs and marinate at room temperature for 40 minutes.

3. Place the marinated forelegs on a skewer and roast in the oven for 20 minutes at 270 degrees Fahrenheit.

4. When the top is browned and the edges are charred, remove from the oven and pour over the honey sauce.

5. Place in the oven and bake again. When the top is shiny, pour the honey sauce over the top again and serve when the honey sauce is dry.

Practice 2:

Preparation of ingredients: pork tenderloin, barbecue sauce, cornstarch, sugar, oil

1.

2. Rub both sides of the pork tenderloin with cornstarch and sugar and marinate for a few moments

3. Spoon out the barbecue sauce and spread it on both sides of the pork tenderloin, remembering to spread it thickly when doing so. Then cover with plastic wrap and marinate overnight in the refrigerator.

4. Heat a frying pan on high heat and add the pork for deep-frying. Turn the pork over immediately after it changes color, and when you see the other side turn color, lower the heat and slowly fry it again, and then fry it until you can poke the pork with chopsticks, and then the barbecue pork is done.

Practice three:

Input preparation: pork tenderloin, scallions, ginger, cooking oil, soy sauce, cooking wine, refined salt, sugar

1. Cut the pork tenderloin into long strips, and chop the scallions and ginger into pieces. Then make the marinade: soy sauce, salt, cooking wine, green onion, ginger and mix well, put the tenderloin into it to marinate.

2. Marinate the pork loin, drain it, put it into the frying pan for deep-frying, and fish it out when the meat is deep-fried into date red color.

3. Put oil in the pot, put in the meat that has been fried, add the marinade soup and water, with a low fire for about half an hour or so, add sugar, change to high fire, wait for the juice, let it cool, cut into thin slices, plate, pour the rest of the juice on the top can be eaten.

Practice 4:

Preparation of ingredients: pork loin, ginger, scallions, honey, glutinous rice wine, barbecue sauce

1. Wash the pork loin and cut into long strips, use scissors to reduce the surface of the white sinews, ginger slices, scallions into pieces and spare.

2. Put the pork strips into a large airtight box, then add the ginger slices and scallion segments, pour in the barbecue sauce and rice wine and scrub well, so that all the meat is immersed in the barbecue sauce.

3. Store the pork in a sealed container for one day, turning the strips halfway through to flavor them and discard the scallion.

4. Remove from the marinade, place a piece of tinfoil in a baking dish, then place the meat on a baking sheet to cool for about 15 minutes, brushing with a layer of honey after all the sauce has dripped off. Replace with a clean sheet of tinfoil.

5. Place the baking sheet on the middle layer and the baking tray on the bottom layer, remove from the oven at 180 degrees for 20 minutes, brush with a layer of the sauce and brush with a layer of honey when dry.

6. Brush the meat turn over and bake again at 180 degrees for 20 minutes, brush twice with honey and bake for another 10 minutes before taking out and serving.

Barbecued pork is what meat

Barbecued pork is the main ingredient of pork tenderloin, but also in the plum meat that is the front leg of the pig, the main cooking process is barbecue, but also can be deep-fried. But home-made barbecued pork without so much care, as long as the choice of lean meat and with a little dart, so that the grilled out will be more crispy. Eating up is more delicious.