Smoked pork with honey 手作香甜蜂蜜熏猪肉

1. 准备五花肉
将五花肉洗净，用纸巾擦干。可以在表皮上轻轻划几条花刀，帮助入味。

2. 混合腌料
在碗中加入蜂蜜、生抽、红糖、料酒、五香粉、黑胡椒和蒜末，搅拌均匀。

3. 腌制
把腌料均匀抹在五花肉上，特别是肉的部分。放入容器或袋子中冷藏腌制至少2小时（腌越久越入味）。

4. 烤箱/烟熏预热
烤箱预热至 160 °C。如果有烟熏器，可以准备苹果木或胡桃木片增加烟熏风味。

5. 烘烤五花肉
将肉放在烤架上，放入烤盘中。放入预热好的烤箱烤 45–60 分钟，中途可以再刷一次蜂蜜，让颜色更亮更甜。

6. 表面焦糖化
最后10分钟将温度调至 200 °C，让蜜汁更好地焦糖化，颜色看起来更漂亮。

7. 静置切片
烤好后静置 10 分钟再切成片，这样肉更嫩多汁。


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