How to Make Barbecued Pork

Practice 1:

Making Ingredients

Materials: pork, barbecue sauce, rose wine, five-spice powder, garlic, honey, oil, salt, sugar (a little), cornstarch (a little)

Production Process

1, cut the pork into many large slices of about 1.5-2CM thick, and then use the back of the knife in the pork Then use the back of the knife to chop both sides of the pork once, to chop the pork soft, in order to taste;

2, with a little bit of cornstarch and sugar on both sides of each slice of pork evenly coated, marinated for a few moments;

3, and then use a spoon to scoop out the barbecue sauce, thickly coated on both sides of the pork slices, remember, to be thick. Use about 5 tablespoons of barbecue sauce for 1 pound of pork to achieve the effect of slathering the bottom side of the pork with barbecue sauce;

4, cover with plastic wrap and marinate in the refrigerator overnight;

5, remove the plastic wrap and place on an oven tray (grease the tray to prevent sticking) at about 200 degrees Celsius for 30 minutes, making sure to bake both sides of the pan. During the baking period three times to take out and turn over at the same time to brush the marinade and continue to bake, to prevent baking paste. Then you can rest assured to do other things. After baking, anti-scald gloves or fork out of the oven can be eaten.

Another practice: put on the grill or electric pie pan. Use a grill fork or electric pancake file to select medium heat and slowly grill. Cook on one side until golden brown, turning the other side, until you can use chopsticks to spear through the meat.

The barbecue test: in the grill and burn, pay attention to the fire, fortunately, kitchen appliances are intelligent, technology for the benefit of mankind.

Making tips

1, pick pork called "pork neck" part of the meat, this part of the meat to lean meat-based, slightly interspersed with some fat fat layer, meat quality is particularly good taste (but if there is a hard tendon, to be ticked off), and the process of burning the fat layer melted, so that the barbecue slightly greasy, more flavorful taste;

2, the first big big barbecue and burned through the whole meat can be used for the purpose of the barbecue.

2, the first big fire hot pot on both sides of the marinated meat, you can make the surface of the meat in a short period of time cooked a thin layer, sealing the inside of the meat is not cooked meat juice, and then turn to a small fire slow frying, so that out of the barbecued pork inside is very fresh, and soft, will not be too dry and hard.

3, with the back of the knife to pat loose, conducive to flavor; but sugar and cornstarch should never be more down.

Practice two

1, pork washed and dried, with the handle of a knife slightly mallet loosened meat surface; minced garlic spare;

2, pork to join, rosé wine, five-spice powder, barbecue sauce and the right amount of salt; honey and mix well, sealed in the refrigerator marinated for 12 ~ 24 hours; 3, preheat the oven at 180 degrees, the marinated barbecue pork spread on the baking rack, the middle of the oven bake for 25 ~ 30 minutes. Bake in the middle of the oven for 25~30 minutes. In the middle of baking, take out and brush with marinade once;

4, take out the first baked BBQ pork and let it cool a little, brush with honey on the inside and outside. preheat the oven at 160 degrees, bake for 20 minutes; take out the meat in the middle of baking, turn it over on the other side and brush it with gravy;

5, take out the second baked BBQ pork and let it cool a little, brush with gravy on the inside and outside of the original box Preheat the oven at 150 degrees 150 degrees and bake for 20 minutes in the middle layer;

6, remove slightly cooled, sliced can be.

Practice 3

Making Ingredients

Pork Tenderloin BBQ Sauce

Production Procedure

1, take a non-stick pan, put in the tenderloin and 1/4 bottle of BBQ Sauce, marinate for about two hours, turn the meat every half an hour, pay attention to do not add water;

2, directly in the marinade with a small amount of water in a non-stick pan, high heat, halfway to be non-stop stirring, turn the meat, juice is almost dry when adding water, repeated 3 times in the juice thick when pour a little out of the spare, and then the juice completely dry, the meat surface can be out of the pot;

3, to be cooled barbecued pork, sliced can be.

Making Tips

1, select the pork called "sandwich meat" part of the meat, this part of the meat is mainly lean, slightly interspersed with some fat fat layer, the meat is particularly good taste (but if there is a hard tendon, to be picked off), and the process of burning the fat layer melted, so that the BBQ pork slightly greasy, more flavorful; 2, the meat should not follow the bottle of BBQ sauce. Never follow the instructions posted on the bottle of barbecue sauce instructions on the amount of portions and marinating time to do barbecue, according to their instructions to make the barbecue flavor is not good, and light; under the barbecue sauce portion to be sufficient, marinate long enough! And although the instructions say grilled, but baked into fried healthier, less prone to fire, the taste is just as good!

3, first hot pan on both sides of the marinated meat, you can make the surface of the meat in a short period of time to cook a thin layer, seal the inside of the meat is not cooked meat juice, and then turn to low heat Slow frying, so that the inside of the barbecue is very fresh, and soft, not too dry hard.

4, with the back of the knife to pat loose, conducive to flavor; but sugar and cornstarch should never be more down.

Practice 4

Making Ingredients

1. Pork, barbecue sauce, soy sauce, soy sauce, sugar, salt

Production Process

Pork piece of clean; 2. Marinate overnight with barbecue sauce, soy sauce, soy sauce, sugar, salt; 3. Start the pan with oil will be marinated in pork into the two sides of the frying a little bit; 4. And then add the water to the steam for 15 minutes to wipe the honey, can be cooled and sliced,

Practice 5

Practice: marinated

Flavor: homemade taste

Time: 10-30 minutes

Main Ingredients: pork

Supplementary Ingredients: three tablespoons of BBQ pork sauce, half a tablespoon of honey

Seasoning: a tablespoon of cooking oil, half a tablespoon of sweet noodle sauce

Summary: the practice of barbecue pork The whole, so you understand in detail the practice of barbecued pork, how to do delicious, how to do more delicious, graphic illustration allows you to learn more quickly Simple barbecued pork practice

Barbecued pork detailed production steps

1, pork with ginger and a tablespoon of cooking wine soaked in water for 2 hours. (It is better to remove the skin of the pork, otherwise the skin will be dry and hard after grilling)

2, mix all the marinade ingredients well.

3. Mix the marinade with the meat, massage it into a plastic bag for five minutes to make the sauce more uniform, and put it in the refrigerator overnight.

4: Place the meat on a baking sheet, brush with the marinade, and bake in a preheated oven at 180 degrees Celsius in the middle of the oven for about 40-45 minutes or until the color changes. During the baking period, take out the meat three times and turn it over while brushing with the marinade and continue baking. [2]

Nutritional Value Edit

Pork (fat and lean): pork is rich in high-quality protein and essential fatty acids, and provides hemoglobin (organic iron) and promote the absorption of iron cysteine, can improve the iron-deficiency anemia; has a tonic kidney blood, nourishing the yin and moistening the dry effect; but due to the high cholesterol content of pork, so the obese people and people with high blood lipids should not be eaten more.

Starch (fava beans): fava beans are rich in calcium, zinc, manganese, phospholipids, etc., is an important component of the brain and nervous tissue, and is rich in choline, have increased memory and brain function. For is coping with the examination or brain workers, appropriate eating fava beans may have a certain effect. Fava beans in the protein can delay atherosclerosis, broad bean skin in the crude fiber has to reduce bile, promote intestinal peristalsis effect. At the same time, fava beans are also one of the anti-cancer food, on the prevention of intestinal cancer has a certain effect.

Nutrition Facts

Weight: 100g

Calories (kcal) 279 Thiamin (mg) 0.66

Protein (g) 23.8 Riboflavin (mg) 0.23

Fat (g) 16.9 Niacin (mg) 7

Carbohydrate (g) 7.9 Vitamin C (mg) 0

Dietary fiber (g) 0 Vitamin E (mg) 0.68

Vitamin A (mcg) 16 Cholesterol (mg) 68

Carotene (mcg) 2.2 Potassium (mg) 430

Retinol equivalents (mcg) 49.2 Sodium (mg) 818.8

Calcium (mg) 8 Zinc (mg) 2.42

Magnesium (mg) 28 Copper (mg) 0.1