Before the Chinese New Year, a friend’s back leg was really too big. I really want to cry when I eat meat every day. When tidying up the meat, cut out two large pieces of lean meat, cut the meat or simmered the meat, and then use it to make a barbecued pork. The two pieces of meat that I didn’t really want, the salted and thrown the refrigerator, gave up haha. I didn't expect it to be delicious!
Cut the meat into the appropriate size, place it in a glass lunch box, and dig two or three spoons of pork sauce.
Mix well and seal in the refrigerator. I have been marinated for 48 hours, haha, mainly forgot. But pickled is particularly tasty.
Into the oven, 200 degrees 45 minutes. In the past, when the roast pork was grilled, I was afraid that the top of the scorching would be covered with tin foil. This time it was completely free to roast. I didn’t care about it until the end of the time. I didn’t expect the surface color of the finished product to be particularly attractive! (My oven temperature is slightly lower, please look at your own oven temper)
Slice with a sharp knife!
Be sure to marinate it!