Barbecue pork belly is a favorite of many people, because pork belly is quite fat and thin. When roasting pork belly, the fat comes out of oil, which is more fragrant after roasting with charcoal fire. However, pork belly is usually marinated when barbecued, because such pork belly will be more tasty and less greasy when burned. However, it is different from curing lean meat. Picking pork belly also has its own pickling method. Next, I adjusted the methods and skills of pickling and roasting pork belly for everyone. Let's study!

How to marinate barbecued pork

Barbecue is something that many people get together to do now. Because the barbecue food is delicious and cooked by themselves, many people will not miss it. Barbecue pork belly is popular in recent years, a bit like bacon and Korean barbecue. However, pork belly is usually pickled during barbecue. In fact, the method of marinating is very simple and not difficult at all.

Cut the pork belly first, and then remember to use a small amount of cooking wine and starch. According to the amount of pork belly, use the egg white of 1-2 eggs instead of yolk. At the same time, if you want to eat spicy food, marinate it with Chili sauce. You can also add honey to the barbecue, which is more delicious.

Pickling skills of pork belly

When barbecuing, ordinary beef and pork are not salted, because pork belly is fatter. I'm afraid I'm fat when I barbecue, so I must pickle it to taste good. For example, the bacon burger that we often come into contact with is also like pork belly after barbecue. So is there any cure for pork belly? In fact, it is better to marinate pork belly, which is really skillful.

(1) Pork belly needs to be cured for at least 2 days. The longer the pickling time, the better the taste. If the marinating time is not enough, the color, fragrance and taste will be much worse.

(2) It is also worth noting that when curing pork belly, you must never use soy sauce instead of soy sauce, otherwise the color will be too dark.