Barbeque pork

Overview

Barbecue pork is a very representative dish in Cantonese cuisine. It is red in color and slightly sweet.

Wash the pork belly, peel it, drain the water and cut into small pieces. Pour in the barbecued pork sauce and mix well. You can use a toothpick, bamboo skewer or fork to poke holes in the meat to facilitate the flavor.
Wrap in plastic wrap and refrigerate overnight to keep fresh and delicious.
Remove the code and place it in a deep dish.
Wrap it in tin foil and put it in the middle of the preheated oven, and heat it up and down to 230 degrees for 20 minutes.
Remove the meat and place it on the grill, brushing it with marinade juice.
Place in the middle rack of the oven and heat up and down to 230 degrees for 15 minutes. Add a baking sheet to the bottom rack to catch the dripping oil residue.
Turn over and brush with marinade juice.
Put it into the middle rack of the oven again and heat it up and down to 230 degrees for 15 minutes.
Take it out and let it cool down before slicing and eating.
I was cutting the kids up and eating them at the same time and couldn't stop.