Spanish Iberico Pluma Cha Siu

Ingredients:

1. Pluma – several portions have already been cut in the original package.

2. Pork sauce and honey.

Cooking Method:

1. After thawing, rinse the pluma with water, then use a kitchen towel to dry and let it sit at room temperature for half an hour.

2. Each part of the pluma is cured with pork sauce without adding water for 45-60 minutes.

3. After curing, put the pluma in a preheating oven with 200 ° C. There will be 4 stages of oven baking, each lasting for 10 minutes. Put the pluma at the middle rack and start baking for the 1st 10 minutes.

4. After the 1st 10 minutes, flip the pluma and continue for the 2nd 10 minutes.

5. After the 2nd 10 minutes, treat the pluma wifh honey and bake at the top rack for the 3rd 10 minutes.

6. After the 3rd 10 minutes, flip it again, apply honey and bake at the top rack for the 4th 10 minutes.

7. After four 10 minutes, take the food out

8. Serve the dish.

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