How to cook barbecued pork?

Exercise 1:

Make ingredients

Ingredients: pork, barbecued pork sauce, rose wine, allspice powder, garlic, honey, oil, salt, sugar (a little) and corn flour (a little).

production process

1, cut the pork into large pieces with a thickness of about 1.5-2 cm, and then finely chop the pork on both sides with the back of a knife to make the pork soft and tasty;

2. Spread a little raw flour and sugar evenly on both sides of each pork and marinate for a while;

3. Then scoop out the barbecued pork sauce with a spoon and apply it thickly on both sides of the pork slices. Remember, be thick. The dosage is about 1 kg pork with about 5 spoonfuls of barbecued pork sauce. Anyway, it is necessary to achieve the effect of filling the bottom of pork with barbecued pork sauce;

4. Cover with plastic wrap and marinate in the refrigerator overnight;

5. Remove the plastic wrap and put it on the oven tray (the tray is oiled to prevent the pan from sticking). The temperature is about 200 degrees and the time is 30 minutes. Be sure to choose double-sided baking. When baking, take it out three times, turn it over and brush it with marinade at the same time, and then continue baking to prevent it from being burnt. Then you can rest assured to do other things. After baking, take the anti-scalding gloves or forks out of the oven to eat.

Additional practice: put it in the barbecue oven or electric baking pan. Use fork or electric baking pan to select medium heat and bake slowly. Fry one side golden and turn the other side until you can penetrate the whole meat with chopsticks.

The test of barbecued pork is roasting. Pay attention to the heat. Fortunately, kitchen appliances are intelligent, and technology benefits mankind.

Production skill

1, select the part of pork called "pig neck". This part of pork is mainly lean meat, with a little fat layer in the middle, which is particularly delicious (but if there are hard ribs, it should be removed). The fat layer melts during the burning process, making the pork slightly greasy and more delicious;

2. First, fry the marinated meat on both sides of a big hot pot, so that the surface of the meat can be cooked into a thin layer in a short time, and the gravy without cooked meat can be sealed, and then slowly fry the pork with a small fire, so that the barbecued pork will be tender and soft, not too dry.

3, pat loose with the back of the knife, which is conducive to the taste; But sugar and corn starch must not be too much.

Exercise 2

1, the pork belly is washed and dried, and the meat surface is slightly loose by hand; Chop garlic for later use;

2. Add pork belly, rose wine, spiced powder, barbecued pork sauce and proper amount of salt; Stir the honey evenly, seal it and put it in the refrigerator 12~24 hours; 3. Preheat the oven to 180℃, spread the marinated barbecued pork on the grill and bake it in the middle of the oven for 25~30 minutes. Bake halfway, take it out and brush the marinade;

4. Take out the barbecued pork for the first time, let it cool slightly, and brush it with honey inside and outside. Preheat the oven 160℃ and bake for 20 minutes; Take out the meat halfway through baking, turn it over and brush it with gravy;

5. Take out the barbecued pork from the second test and let it cool slightly. Brush the gravy inside and outside the original box, preheat the oven 150 degrees, and bake the middle layer for 20 minutes.

6. Take it out and let it cool slightly, then slice it.

Exercise 3

Make ingredients

Barbecued pork tenderloin sauce

production process

1, take a non-stick pan, add tenderloin and 1/4 bottles of barbecued pork sauce, marinate for about two hours, turn the meat every half hour, and be careful not to add water;

2. Add a small amount of water directly into the non-stick pot for curing meat, and bring it to a boil. Stir constantly in the middle, turn the meat over, add water when the juice is quick-drying, pour out a little when the juice is sticky after repeating for three times, then the juice is completely dry and the meat surface is slightly paste, and then take it out of the pot;

3. After the barbecued pork is thoroughly cooled, slice it.

Production skill

1, select the part of pork called "sandwich meat". This part of pork is mainly lean meat, with a little fat layer in the middle, which makes the meat particularly delicious (but if there is hard gluten, it should be removed), and the fat layer melts during the burning process, which makes the pork slightly greasy and more delicious; Never cook barbecued pork according to the quantity and curing time indicated on the instructions posted on the bottle of barbecued pork sauce. The barbecued pork cooked according to their instructions tastes bad and light; The amount of barbecued pork sauce should be sufficient and the curing time should be long enough! And although the instructions say it's baked, it's healthier to fry it, which is not easy to get angry and tastes just as good!

3. First, fry the marinated meat on both sides of the big hot pot, so that the surface of the meat can be cooked into a thin layer in a short time, and the gravy without cooked meat can be sealed, and then slowly fry the pork on a small fire, so that the barbecued pork will be tender and soft, not too dry.

4, pat loose with the back of the knife, which is conducive to the taste; But sugar and corn starch must not be too much.

Exercise 4

Make ingredients

1. Pork belly, barbecued pork sauce, soy sauce, soy sauce, sugar and salt.

production process

Wash pork belly; 2. Marinate with barbecued pork sauce, soy sauce, soy sauce, sugar and salt overnight; 3. Put oil in the pot and fry the marinated pork belly on both sides; 4. Add clean water, steam 15 minutes, coat with honey, and then cool and slice.

Exercise 5

Practice: pickling

Taste: home-cooked taste

Time: 10-30 minutes

Raw materials: pork belly

Accessories: three spoonfuls of barbecued pork sauce and half a spoonful of honey.

Seasoning: one spoonful of oil consumption and half a spoonful of sweet noodle sauce.

The book barbecued pork lets you know the best about barbecued pork, how to make it delicious and how to make it better. Graphic explanation will help you learn the simple method of barbecued pork faster.

Detailed production steps of barbecued pork

1, pork belly with ginger slices and a tablespoon of cooking wine soaked in water for 2 hours. It's best to peel the pork belly, otherwise the skin will be dry and hard after baking.

2. Mix all the marinades evenly.

3. Mix the gravy with the meat, put it in a fresh-keeping bag and massage for five minutes to make the sauce more uniform, and put it in the refrigerator for one night.

4. Put the marinated meat on the baking net, brush a layer of marinade, put it in a preheating oven at 180 degree, and bake it in the middle layer for about 40-45 minutes until it changes color. Take it out three times when baking, turn it over and brush it with marinade, then continue baking. [2]

Nutritional value editor

Pork (fat and thin): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.

Starch (broad bean): Broad bean is rich in calcium, zinc, manganese and phospholipids. It is an important component of brain and nerve tissue, rich in choline, which can increase memory and strengthen brain. For those who are coping with exams or mental work, eating some broad beans properly may have certain effects. Protein in broad bean can delay arteriosclerosis, and crude fiber in broad bean skin can reduce gallbladder fixation and promote intestinal peristalsis. At the same time, broad bean is also one of the anti-cancer foods, which has a certain effect on preventing intestinal cancer.

nutritional ingredient

Weight: 100g

Calories (kcal) 279 Thiamine (mg) 0.66

Protein 23.8 riboflavin 0.23 mg

Fat (g) 16.9 nicotinic acid (mg) 7

Carbohydrate (g) 7.9 Vitamin C (mg) 0

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

Vitamin A (μ g) 16 Cholesterol (mg) 68

Carotene (micrograms) 2.2 potassium (milligrams) 430

Retinol equivalent (μ g) 49.2 sodium (mg) 8 18.8

Ca (Mg) 8 Zn (Mg) 2.42

Mg 28 Cu 0. 1