Recipe: Pork roast

Home Cooking Recipe: Pork roast



  1. Prepare materials

  2. Wash the pork, soak it in clean water for 2 hours, remove the drained water.

  3. Cut the garlic into garlic, mix the garlic, soy sauce, pork sauce, cooking wine and honey into the bowl and mix well.

  4. Cut the pork into a fist size, mix it in the sauce, and then marinate it in the refrigerator for more than 24 hours.

  5. Place tin foil on the baking tray, place the marinated meat on the baking net, and apply a layer of bacon sauce.

  6. Preheat the oven 200 degrees, put it in the lower layer of the oven, bake it at 200 degrees for 30 minutes, remove the meat and turn it over, then brush a layer of bacon sauce, put it back in the oven and continue to bake for 30 minutes until cooked.


Plum meat is the upper shoulder of the pig, which is the best choice for pork roast. Because the plum meat has a number of thin fat pork criss-crossing, the pink meat and the white silk oil are in the same shape, which is similar to plum blossom, so it has the elegant name, so it tastes tender and fragrant, and is not greasy. Gray has found a picture from the Internet for your reference, so that you can clearly know the plum meat in the future. Because it distributes a lot of silk fat evenly, it is very suitable for making barbecued pork or barbecue. It tastes fresh and delicious and not easy to be old. If you can't recognize it, you can consult the dealer. If you can't buy it, you can use the fat buttocks of the front buttocks, or the tenderloin. The tenderloin is tender and not fat. When grilling, be careful not to bake the old. It is. The time of bacon should be at least 24 hours. You can also marinate for a little longer. You can't eat a good pork. Don't forget to put it in the refrigerator. When roasting, pay attention to turning the 2-3 times in the middle to make the meat more evenly roasted. It is more suitable to cut the meat into the size of the fist. According to the size of the meat and the firepower of the oven, the baking time should be adjusted accordingly. If you can't judge whether the meat is cooked, you can take it out and cut it. If you are not cooked, you can bake it for a while, but be careful not to bake it. Otherwise, the water will be dried and the taste of the meat will be a little worse.

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