8 pounds of sugar, 1.6 pounds of MSG, 1.5 pounds of salt, 0.8 pounds of Maggi, 0.8 pounds of light soy sauce, 2 bottles of peanut butter, 1 bottle of seafood sauce, 1 bottle of barbecued pork sauce, 50 grams of sesame seeds

Raw material processing editor

Remove the fat meat from the pork neck (the fat meat should not exceed 0.5CM), add the lean meat should not exceed 3CM, drain it after rinsing, and pierce the eyes with a bamboo skewer.

Take an appropriate amount of syrup, add a little garlic, a little sesame oil and marinate for more than 6 hours

Ingredients: 750 grams of pork tenderloin

Seasoning: indica rice flour (dry, fine) 20g, white wine 20g, lard (refined) 15g, fish sauce 25g, garlic (white skin) 10g, white sugar 5g, salt 4g, MSG 3g

Feature Editor

Charred outside and tender inside

Method Editor

1. Cut and marinate: Wash the pork and cut into small pieces, sprinkle with refined salt, Mix sugar, minced garlic, and white wine and marinate for a while.

2. Make round cakes and skewers: Use a pestle and mortar to pound until it is pureed, add rice flour, lard, and fish sauce and mix to make a round segment about 1.5 cm in diameter and 12 cm long. Thread in with stainless steel skewers and set aside.

3. When the charcoal is burned until there is no smoke, add the pork skewers and grill slowly until fragrant and cooked, turning as you cook. The charcoal fire should not be too strong to avoid burning.

4. Plate: When roasted until fragrant and cooked, take out the skewers, slice the pork and plate it.

Fruit charcoal, iron mesh, fresh lean pork hind legs, honey, eggs, fish sauce, chili, black pepper, allspice, cooked white sesame seeds;

Method

1. Take 500g of fresh pork hind legs, remove fat and lean meat, and cut into thin slices.

2. Marinate the slices with a spoonful of fish sauce, half a spoonful of honey, an egg white, and a small amount of pepper for half an hour.

3. Light the fruit charcoal, place the marinated meat slices on the iron mesh and grill over low heat. Sprinkle with white sesame seeds after half-cooked and continue baking.

4. Remove the meat slices after they are slightly crispy.

5. Let cool and slice into pieces before serving.

Charcoal-roasted pork breasts features editor

The surface of charcoal-roasted pork breasts is slightly black and the color is transparent.

Different from the jerky cooked in other ovens, charcoal barbecued jerky not only has the meaty aroma of traditional pork jerky and the flavor of pickled ingredients, but also has the wood smoke aroma of fruit charcoal, but Smoked products contain trace amounts of nitrite and should not be consumed in excess.