Chinese style BBQ Iberico
Approx. 30 min
Ingredients
Iberico Pork Pluma
BBQ Sauce
Chu Hou Paste
Chinese Rose Essence Wine
Honey
Steps
1.
Rinse Iberico Pork Pluma with water
2.
Marinate pork pluma with BBQ Sauce, Chu Hou Paste and Chinese Rose Essence Wine for 2-3 hours
3.
Bake pork pluma with Halogen Cooking Pot at 240°C for 12-15 minutes. Flip and bake the other side at 220°C for 10 minutes. Spread honey onto pork pluma until its surface turns golden brown.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference