Hong Kong Style Barbecue: Sweet and delicious, fragrant but not greasy. In June, the food show "Shiping D" hosted by TVB Fat Mom ignited my determination to go to the kitchen, so I started my gourmet production experiment based on the recipes inside!
Material
| Rose dew | |
| Pork neck meat (or pork belly) | |
| Barbecue sauce | |
| seafood sauce | |
| Pillar sauce |
Wash the pork neck meat and insert it back and forth on the meat surface with a fork to make the meat soft and easy to taste;
Marinate pork neck meat with char siu sauce, seafood sauce, pilaster sauce, and rose dew for 1 hour. If you ca n’t buy rose dew, you can leave it alone;
Put the marinated pork neck meat in a 250 degree heat wave oven for 15 minutes, then turn it over and test for another 10 minutes;
Put the roasted pork neck meat with honey and put it in a 225 degree fire light oven for 1-2 minutes to let the meat have a burnt fragrance on the surface. The Hong Kong-style barbecued pork is finished.