How to make crispy barbecued pork, how to make authentic crispy barbecued pork?

The ingredients that need to be prepared in advance include: 1000 grams of pork belly, appropriate amount of white sugar, appropriate amount of salt, 2 star anise, 2 small slices of cinnamon, appropriate amount of hoisin sauce, appropriate amount of rose wine, appropriate amount of garlic slices, 2 tablespoons of maltose, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sesame oil, appropriate amount of five-spice powder.

1. The first step is to mix the prepared pork belly with salt, sugar and five-spice powder.

2. Then add hoisin sauce, light soy sauce, dark soy sauce, star anise, cinnamon, and rose wine and mix well.

3. After mixing well, add sesame oil, maltose to wrap the pork belly, and put it in the refrigerator overnight.

4. Take it out and put it in the oven at 240 degrees Celsius and bake for 30 minutes.

5. Then slice it with a knife and you're done.

Crispy + barbecued pork = crispy barbecued pork,

I came to this question because I have made crispy barbecued pork a few times in the store, and the barbecued pork is actually a representative dish of southern Cantonese cuisine, where pork belly is marinated, baked in the oven, and brushed with maltose on the outside, compounding the taste of the south.

In the past two years, there has been a crispy barbecued pork belly, which is actually crispy pork belly, but I feel that it is just a flash in the pan, and many people have not reacted to it, that is, the meat selection is not right.

The correct method of crispy barbecued pork is to choose the best pork belly with three layers of flowers, according to 100 grams of salt, 800 grams of sugar, 50 grams of monosodium glutamate, 100 grams of seafood Huaihao sauce, 200 grams of barbecued pork sauce, 150 grams of Zhuhou sauce, 100 grams of peanut butter, 100 grams of oyster sauce, 10 grams of star anise powder, 10 grams of sand ginger powder, 10 grams of cinnamon powder, 10 grams of five-spice powder, 5 grams of garlic powder, 3 eggs, 1 gram of edible powder, all the ingredients are stirred evenly and boiled out of the fragrance and let it cool for later use.

The pork belly is changed into strips, marinated in sauce for half a day, after marinating, the skin residue must be rinsed with water, and then brushed with a layer of soda, and then grilled after air drying, and the temperature must reach 260 to burst the skin into a crispy skin, just like the truth of our meat skin.

After adding the sauce, it must be rinsed clean, otherwise it will be pasted at high temperature, or it will be directly marinated with roast duck salt, and the roast duck salt is six catties of sugar, five catties of salt, one catty of monosodium glutamate, one catty of chicken powder, fifty grams of star anise powder, fifty grams of cumin powder, fifty grams of cinnamon powder, fifty grams of tangerine peel powder, sixty grams of sand ginger powder, twenty grams of thirteen spices, so you don't have to worry about the bitter taste of hair dismantling and bending.

Material selection|10 pounds of pork belly.

Materials|Marinade [3 taels of loose pork powder, 3 taels of Wuqian, 5 taels of shredded shallots, 5 taels of ginger, 5 taels of garlic, 1 tael of rose wine, and 1 kg of roasted spine brothers], 6 eggs, 1 kg of breadcrumbs. 1 pound of granulated sugar, 3 taels of corn starch.

Production process|1.First, cut the pork belly into 35cm 5cm 2cm strips.

2.Put 3 taels of loose pork powder, 3 taels of wild Qian, 5 taels of shredded shallots, 5 taels of ginger, 5 taels of garlic, and 1 tael of rose dew wine into the basin and use the cherry blossom hawthorn to get out the juice.

3.Add 1 kg of barbecued pork ingredients. 6 eggs, 3 taels of cornstarch, stir and pour in the barbecued pork crispy for 4 hours before use.

4.Beat the breadcrumbs into a powder, add caster sugar and set aside.

5.Thread the marinated strips of pork with a burnt needle and pat them on breadcrumbs6Place in a pre-heated oven and simmer for 30 minutes.

7.Hang the burned one in the air-conditioned room, let it cool, and then take out the hanging gear when the surface is dry.

1. Ingredients: 1 piece of pork belly with skin, 10 grams of salt, 10 grams of five-spice powder, 10 ml of soy sauce, 8 grams of sugar, 5 grams of baking soda, 1 green onion, 3 slices of ginger, 3-4 bamboo sticks, 1 tin foil.

2. Wash the pork belly, then put it in a pot under cold water, add green onion and ginger, slowly cook until the meat changes color, prick it with chopsticks and there is no blood overflow, and the meat is about 7 mature;

3. Immediately after the meat is cooked, remove the supercool water, cool the outside slightly, and use a towel to absorb the water;

4. Use a bamboo skewer to pierce some small holes in the meat skin, the finer the better, and then use a knife to scrape the white film and impurities on the meat skin;

5. Sprinkle a pinch of salt (about 3 grams) on the skin and coat with baking soda;

6. Flip the pork belly, cut a few knives on the lean side of the meat to make it taste evenly, then pour the remaining salt, sugar, spiced powder and soy sauce into the bowl, and marinate the lean meat side down in the seasoning for 1-2 hours.

7. Take out the marinated pork belly, absorb the excess juice, cross it with bamboo skewers to prevent deformation, and then wrap the meat tightly around it with tin foil, leaving only the meat skin exposed.

8. Bring the residual heat of the oven to 250 degrees (or the highest temperature), put in the pork belly and bake at this temperature for about 30 minutes, or until the surface of the meat skin begins to turn yellow and char, then take it out, and scrape the black char on the surface with a knife;

9. Coat a layer of cooking oil on the surface of the scraped meat skin, continue to put it in the oven, and bake it at 200 degrees for 10 minutes, or you can see the surface of the meat skin to grow oil.

10. Finally, after the roast meat is slightly cooled, it can be sliced, the skin can be eaten with sugar, and the lean part can be dipped in soy sauce to eat.

Summary. Hello <>

Let me answer this question for you, and the quick way to make the crispy barbecued pork is as follows: Step 1spaceStep 1 Prepare the ingredients 1- Coarse salt on both sides of the plum meat, put rosemary and thyme on the surface of the plum meat, and put it in the refrigerator for 1-2 days (no plastic wrap required)Step 2spaceStep 2 Make the seasoning 1- Prepare 1 tablespoon of maltose and 2 tablespoons of char siu sauce; Step 3space2- Melt the maltose and char siu sauce with 100ml of hot water; Step 4space3- Stir well and set aside; Step 5space4- Heat the rice cooker without adding oil! Step 6space5- Put in the marinated plum meat, let the plum meat fully burn fat, no need to cover the lid, turn over until golden brown, after both sides are golden brown, cover the lid and cook for 15 minutes!

How to make crispy barbecued pork quickly.

Hello <>

Let me answer this question for you, and the quick way to make the crispy barbecued pork is as follows: Step 1spaceStep 1 Prepare the ingredients 1- Coarse salt on both sides of the plum meat, put rosemary and thyme on the surface of the plum meat, and put it in the refrigerator for 1-2 days (no plastic wrap required)Step 2spaceStep 2 Make the seasoning 1- Prepare 1 tablespoon of maltose and 2 tablespoons of char siu sauce; Step 3space2- Melt the maltose and char siu sauce with 100ml of hot water; Step 4space3- Stir well and set aside; Step 5space4- Heat the rice cooker without adding oil! Step 6space5- Put in the marinated plum meat, let the plum meat fully burn fat, do not need to cover the lid, turn over until golden brown, after the two sides are golden and wax and color, cover the lid and cook for 15 minutes!

Boil a pot of water, put the pork skin facing the bottom in hot water, just blanch the pig skin, and blanch the pork skin until it is 6-7 minutes cooked, so that it is convenient to poke the hole. Use a fork to poke the holes in the pigskin densely, and be sure to poke it densely, so that the pigskin will bubble. Mix the five-spice powder, wine, salt and sugar, and cut the pork side up, but do not cut the skin.

Then spread the mixture evenly on the pork, but not on the pork rind. Pour the white vinegar into the plate, soak the pork skin side down for 10 minutes, the white vinegar is just enough to soak the pork skin, not too much. The soaked pork skin is washed with kitchen paper to clean off the excess water, and then the pork is wrapped in tin foil, so that only the pork skin is exposed.

Put the pork in the refrigerator and dry and refrigerate overnight. You don't need to wrap plastic wrap and let the cold air from the refrigerator dry the skin. Remove the prepared pork, place on a baking sheet and bake at 150 degrees for 1 hour.

Then bake at 250 degrees for 10 minutes and another 20 minutes at 230 degrees. Different ovens have different temperaments, and the core is to use a low temperature to roast the meat crispy and fragrant, and use a high temperature to make the skin foam.

First, the pigskin should be poked holes, and the entire pigskin should be poked with dense holes. 2. Soak the pork skin in white vinegar. It's not a sugar water brush, it's soaked in white vinegar.

Crispy barbecued pork is a special food that many people especially like to eat, it has a crispy taste and attractive taste, and it is the most common local specialty in Guangdong, but people in many parts of the country have not eaten crispy barbecued pork, and they don't know what the difference between crispy and barbecued pork is.

1. There is a certain difference between crispy skin and barbecued pork, especially the leftover parts of the food they refer to are not the same, barbecued pork itself is a delicacy, it includes crispy barbecued pork and ordinary barbecued pork, and crispy skin refers to the layer of crispy skin on the surface of the barbecued pork, and barbecued pork mainly refers to the filling inside the barbecued pork.

2. There is also a clear difference between the taste of crispy skin and barbecued pork, the taste of crispy skin is fragrant and crispy, while the taste of barbecued pork is richer, it is a kind of food made of bacon as the main ingredient and other ingredients, people can taste the unique aroma of bacon when eating, and also taste its fresh taste.

3. There is also a clear difference in the nutritional value between crispy skin and barbecued pork, because crispy skin is mainly made of flour and oil, while barbecued pork not only has oil in it, but also bacon and a variety of ingredients, relatively speaking, the nutritional value of barbecued pork is much higher than that of crispy skin, but the taste of crispy skin is much better than that of barbecued pork, which is also an important difference between the two.

4. There is also a clear difference between crispy skin and barbecued pork in the way of eating, because crispy skin can rarely exist alone, it will wrap Hengji Shen in the outer layer of some ingredients, so it can not be eaten alone, while barbecued pork and crispy skin are different, no crispy barbecued pork can still be eaten directly, crispy skin can only be eaten with barbecued pork, it will show its deliciousness.

The above introduces the difference between crispy skin and barbecued pork, so that everyone can know what is the difference between crispy skin and barbecued pork, and after understanding these knowledge, everyone can know that crispy skin and barbecued pork are complementary to each other, and only by matching them together can you make crispy and attractive crispy barbecued pork.