Which part of pork is the best for barbecued pork?
Home-cooked barbecued pork generally uses pork at the back of the ass, while Soviet-style barbecued pork generally uses pork legs. When it comes to "low-cabinet" barbecued pork, the choice of materials is very particular. It must be a "willow gun", that is, the pork slices behind the pig's spine, in order to achieve the effect of being tender, juicy and fleshy. The barbecued pork must be "both fat and thin" (that is, it has a faint burnt flavor).
In order to attract more customers, today's masters have racked their brains to make barbecued pork, and further, they have created a unique "crispy barbecued pork". Its taste has all the advantages of the former, and when it is enjoyed, the barbecued pork is crispy outside and juicy inside, which exceeds all the advantages of the previous barbecued pork.
In recent years, restaurants and hotels in Guangzhou are very popular. Barbecue chefs have developed "black pepper roasted pig neck", which has the advantage of absorbing western-style pickled ham. After improvement, the taste is crisp and fragrant, slightly spicy and refreshing, which is the best choice for table and wine making.
Barbecued pork with fat or lean meat?
Barbecued pork is a Guangdong specialty meat product, mostly red, made of lean meat and slightly sweet. Barbecued pork is divided into three categories, followed by fine fork, flower fork and fat fork. Among them, the balance between fat meat and lean meat is the best, which is called "half fat and half thin" and belongs to the flower fork.
The flower fork generally uses peeled pork belly, the thin fork uses plum blossom meat, and the fat fork uses the meat near the back of the front leg, which is fat but not greasy.
Guangdong-style grilled pork
Ingredients: pork tenderloin, barbecued pork sauce, raw flour, sugar and oil.
1. Cut the pork tenderloin into large pieces, and make several cuts on both sides of the pork tenderloin with a knife to taste.
2. Coat both sides of pork tenderloin with raw flour and sugar, and marinate for a while.
3. Scoop out the barbecued pork sauce with a spoon and spread it on both sides of the pork tenderloin. Remember to coat it thicker when you apply it. Then cover with plastic wrap and marinate in the refrigerator overnight.
4. Heat the oil pan. The pot is hot, put the pork in and fry it. Turn the other side over immediately after the color changes. After seeing the color change, turn off the heat and fry slowly. When pork can be punctured with chopsticks, barbecued pork is ready.
What should I pay attention to when cooking barbecued pork?
1, in order to make the meat taste better and chewy, we should choose the best plum blossom meat.
2. For the seasoning, you can choose the Japanese-style teriyaki sauce that has been formed, but the taste is definitely not good. So it is more important to choose high-quality star anise and olive oil. Soy sauce is ordinary soy sauce. In order not to make the barbecued pork salty, do not use soy sauce.
3. After the barbecued pork is cooled, pour in the marinade, so that the taste of the marinade will be more authentic and will not be cross-flavored.