Home-made barbecued pork usually uses pork at the back of the buttocks, while Soviet-style barbecued pork usually uses pork leg. When it comes to "low-cabinet" barbecued pork, it is very particular about the selection of materials. It must be a "willow gun", that is, a pork fillet behind the pig's spine, in order to achieve a smooth, juicy and meaty effect. The cooked barbecued pork must be both "fat and thin" (that is, with a hint of burnt fragrance).

In order to attract more customers, today's masters have racked their brains to make barbecued pork, taking a step forward and creating a unique "crispy barbecued pork". Its taste has all the advantages of the former, and when enjoying it, 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 have been very popular, and the roast meat chef has developed "black pepper grilled pork neck", which has the advantage of absorbing western-style pickled ham. After improvement, it tastes crisp and fragrant, slightly spicy and refreshing, and it is the best choice for both food and wine.

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 thin fork, flower fork and fat fork. Among them, the balance between fat and lean meat is the best, which is called "semi-fat and thin" and belongs to the flower fork.

The flower fork usually uses peeled pork belly, the thin fork uses plum blossom meat, and the fat fork uses the piece of meat near the back of the front leg, which is fat but not greasy.

Barbecued 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 apply it on both sides of the pork tenderloin. Remember to apply it thickly when applying it. Then cover with plastic wrap and marinate in the refrigerator overnight.

4. Heat the oil pan. When the pan is hot, put the pork in it for frying. Immediately after the color changes, turn the other side over. After seeing the color change, turn down the heat and fry it slowly again. When the pork can be punctured with chopsticks, the 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 already formed Japanese-style teriyaki sauce, but the taste is definitely not good. Therefore, it is more important to choose high-quality star anise and olive oil. Soy sauce is ordinary soy sauce. In order not to make barbecued pork salty, do not use soy sauce.

3. After the barbecued pork is cooled, pour the marinade, so that the taste of the marinade will be more authentic and will not cross-taste.