Honey-glazed roasted pork neck (second layer meat)

The second layer of meat is the flat part with snowflakes. The meat itself is tender and juicy, with a certain elasticity and chewiness, but not too tough. My family has a high turnover rate. After being marinated with a unique sauce and roasted, the skin becomes golden and crispy, and you can hear a "crunch" sound when you bite it, while the inside still maintains a fresh and tender taste, forming a wonderful contrast between crispy on the outside and tender on the inside. Marinated the night before, it is a quick dish~
It's really quick. As soon as I took out my phone and clicked the shutter, this dish of food was sucked in by the "hungry wolf" storm! The original delicate appearance of the dish disappeared. With this hand speed, has he practiced flash?
Ingredients
- 500g pork neck (second layer meat)

- garlic granules (6)

- White pepper (1 teaspoon about 1 gram)

- ginger (20g)

- Honey (10g)

- Light Soy Sauce (2 tablespoons)

- oyster sauce (1 tablespoon)

- Cooking wine (1 tablespoon)

- Barbecued pork sauce (60 grams. It is best to choose this brand.)

- 1 tablespoon dark soy sauce

Steps
- mince garlic and cut ginger into strips

- Marinade the meat: Add light soy sauce, white pepper, oyster sauce, cooking wine, Lee Kum Kee barbecue sauce, dark soy sauce, honey (I like to marinate them together, and no longer brush honey when grilling, I don’t like the surface to be too sweet), shredded ginger, and minced garlic, mix well and marinate for 24 hours.

- Take it out and stir it again, put it in the oven or air fryer, and bake it at 180 degrees for 20 minutes. Take it out, turn it over and continue to bake at 180 degrees for 15 minutes.

- Let it cool a little, then cut it into slices diagonally and serve on a plate (be careful about the heat).

- The tenderloin I have grilled over the years.

Languages
Honigglasierter gebratener Schweinenacken (zweite Fleischschicht) - Deutsch (German) version
Honey-glazed roasted pork neck (second layer meat) - English version
Cuello de cerdo asado glaseado con miel (segunda capa de carne) - Española (Spanish) version
Cou de porc rôti glacé au miel (viande de deuxième couche) - Français (French) version
Leher babi panggang dengan glasir madu (daging lapis kedua) - Bahasa Indonesia (Indonesian) version
Collo di maiale arrosto glassato al miele (secondo strato di carne) - Italiana (Italian) version
蜂蜜でコーティングした豚首肉(二枚肉) - 日本語 (Japanese) version
꿀을 바른 구운 돼지 목살(두 번째 층 고기) - 한국인 (Korean) version
คอหมูย่างราดน้ำผึ้ง(เนื้อชั้นสอง) - แบบไทย (Thai) version
蜜汁版香烤豬頸肉(二層肉) - 香港繁體中文 (Traditional Chinese - Hong Kong) version