What is barbecued pork? What is the difference with braised pork?

Char siu pork is char siu, and you will see it when you worship the gods. It is generally grilled like roast duck and is relatively dry. Braised pork is fresh pork cut into pieces, and then stir-fried quickly, seasoning, and more delicious with oil.

Braised pork is made with pork belly and is fresh in small pieces

Whereas, barbecued pork is fried with lean meat and then air-dried

Char siu is a method of grilling meat in which marinated lean pork is hung on a special fork and grilled in a oven. In the past, when there was no oven, I used a fork to grill it.

Barbecued porkGenerally with plum meat orTenderloin

Plum Blossom Meat (No. 1 Meat): Refers to the first.

The muscles of the neck and back of the neck cut off in the five and six ribs, located between the front shoulders and the front legs, are named because of the fat and thin cross-section, which resembles plum blossoms. Plum blossom meat with fine fat in the lean meat, it tastes tender and fragrant, not greasy, suitable for making barbecued pork, fried meat, barbecued meat, and hot pot meat slices.

Foreleg meat (No. 2 meat): refers to the first.

The muscles of the front legs, also known as "sandwich meat", are cut off in the middle of the five and six ribs, and are located in the upper part of the front legs. Semi-fat and half-lean, the meat is firm, elastic, and has a strong ability to absorb water, which is suitable for stuffing and meatballs, and is suitable for bacon, cooked ham, canned food, high-quality enema, etc.

Tenderloin (No. 3 meat): Refers to the muscles of the back that are cut parallel to the ribs about 4-6 cm below the vertebrae, and there are large and small tenderloins. The meat has no gluten, and it is the most tender and digestible meat in pork, and it is delicious to fry, stir-fry, boil, and deep-fry.

It is suitable for making barbecued meat, barbecued pork and dried meat in production.

Hind leg meat (No. 4 meat): The muscles of the hind leg that are cut off from the junction of the lumbar vertebrae and the recommended vertebrae. Located in the upper part of the hind leg and including the tip of the hind hips.

The meat fiber of hind leg meat is coarse, the taste is more chai, the fat is less, and there are tendons, which are generally suitable for marinating, boiling, stewing and other practices. It is suitable for making various meat products in production, and it is the best raw material for processing ham.

Pork belly: The lower part of the pork rib that is located under the rib cage and separated from the back and loin, and the milk is cut off. Red meat.

We also often call it three-layer meat, which is fat and thin, soft but not rotten, fat but not greasy. It is suitable for braised meat, white stew or steaming, such as plum cabbage and pork.

Braised pork, Dongpo pork.

Back to the pot meat, tamales, etc. It is suitable for bacon, bacon and bacon in production.

Pig's trotter (elbow): The part between the pig's thigh and calf, the upper end from the elbow joint and the lower end from the wrist joint.

Disconnected, there is a front and back, the front elbow is thinner, the skin is thicker, the tendons are more, the gum is heavier, and the lean meat is more; The hind elbow is thicker, and the flesh quality is relatively worse than that of the front elbow. It is suitable for cooking, stewing, marinating, etc. with skin. In production, it is suitable for making sauce meat, red stew and canned food.

Pork neck (anterior neck, trough): Located on the neck of the pig, it contains a large number of lymph nodes.

Lipoma and thyroid. The part is less muscular, connective tissue.

and more fat, generally used as stuffing and enema filler. When eating, the lymph and various glands need to be cleaned.

Lean pork or pork belly, etc.

Barbecued pork is a specialty delicacy in Guangdong, which is made by marinating pork and inserting it into a special fork and roasting it in the oven. The grilled barbecued pork is cut into thin and moderately thick slices of meat and eaten directly, or it can be eaten with sauce and dipped in sauce, and it is delicious and delicious.

The practice of barbecued pork

Ingredients: 1 kg of pork belly, 2 spoons of oil, 2 spoons of honey, 3 spoons of barbecued pork sauce, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce.

1. Wash the pork belly, pour in the chopped green onions, ginger and garlic, pour in all the marinades, grasp and mix evenly and marinate overnight.

2. The next day, pour the sauce into the rice cooker (remember to brush some oil on the rice cooker), press the rice button, and pour the boiled pork belly into the pan over high heat to reduce the juice.

3. Fragrant but not greasy.

The above content refers to Encyclopedia - Barbecued pork.

There are two types of barbecued pork, one is barbecued pork with plum head meat. The other is the roasted belly with pork belly! Especially the sweet and fragrant, fat but not greasy roasted flower belly. It's a human delicacy! Choose fat and thin pork belly to achieve a fat but not greasy taste.

Ingredients: barbecued pork salt: 2500 grams of sugar, 500 grams of salt, 500 grams of flavored powder, 300 grams of sand ginger powder, 150 grams of licorice powder, all put them on a plate and stir well.

Char siu sauce: 2000 grams of sugar, 2000 grams of Zhuhou sauce, 1250 grams of hoisin sauce, 1000 grams of sesame paste, 500 grams of southern bean curd, 1 bottle of bean curd, 100 grams of sesame oil, 100 grams of sesame oil, all put into the plate and stir evenly.

Honey juice: 1000 grams of maltose, 150 grams of water, 150 grams of granulated sugar, 5 slices of ginger. Pour all the seasonings into the pot and simmer over low heat to melt.

Detailed production: 1Cut the peeled 3 catties of pork belly into long strips 2 cm thick. Mix well with a little baking soda, marinate for 30 minutes, then rinse with water for another 20 minutes. Drain and set aside.

2.Chop 50g of onion and 50g of shallots. 50g garlic crushed and placed on a plate.

Pour in 150 grams of char siu sauce, 75 grams of char siu salt, 10 grams of rose liqueur and stir well with your hands. Mix the processed pork belly and marinate for 2 hours.

3.The marinated barbecued pork is inserted with a barbecued pork needle, and one by one is not good. Drain the excess sauce by hand and wrap the top end of the barbecued pork in a sheet of tin foil to prevent burning.

4.Put charcoal in the oven, preheat to 200 degrees, and put in the prepared barbecued pork. Cook for 20 minutes, then remove the burnt part with scissors and cut off the burnt part.

5.Then use a brush to brush with a layer of honey juice. Put it in again, change the temperature to 180 degrees and cook for another 15 minutes. Remove and brush with a layer of honey juice.