http://www.germanpool.com/eng/cooking/recipe_page.php?id=735

Chinese style BBQ Iberico

Approx. 30 min
Related Products:
Halogen Cooking Pot
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