The pork roast purchased outside is usually because the time of pickling is not enough. It is often that the surface is very sweet, and the meat is as light and tasteless as boiled meat. Dad is very dissatisfied with this. Since I have an oven, I always ask me, 'Your oven can be grilled and not grilled.' After nearly 24 hours of pickling, the fork was finally grilled. Selected pork belly, bite up and feel more layered ~
Cut the meat into pieces, add the wine, ginger and salt. I pierce it with a toothpick for a quicker taste and marinate for 15 minutes.
Add a few drops of vinegar to enhance the absorption of the pork belly and make other sauces more easily penetrate into the meat. After that, all materials except honey are added. Allow for 1-2 hours, in order to marinate the pork belly more evenly, during the period.
After sealing, put it in the refrigerator for 24 hours, during the period of 2-3 times, let the meat fully absorb the sauce. Remove the tin foil from the baking tray, grill the grid on the baking tray, and preheat the oven for 180 degrees for about 45 minutes. Flip it during the period. My meat is slightly thicker, so I watched it for 50 minutes. When I saw the oil on the plate, I started to burn it.
At about the same time, take out the honey water and put it in the oven for 5 minutes.
Marinate the leftover sauce, add ginger and green onion and add honey and honey water, or put it in a pot and boil it to the chopped pork roast. It tastes better!