Barbecued neck
In essence, pork neck meat is different from traditional barbecued pork (fat fork and thin fork), but sometimes it can be seasoned with barbecued pork sauce or similar sauce, so it tastes a bit like it.
Anyone who has eaten pork neck meat should be fascinated by its crisp taste. Oil is like fine snowflakes, fat but not greasy. There are only two pieces in a pig, and people in Jianghu call it "Jinliuliang".
Pork neck meat is not easy to get old because of its special taste. The classic way is to fry or roast, and make pork neck steak or slice it. Of course, other dishes can also be changed on this basis. For example, we can often see that some Hong Kong-style tea restaurants have pork neck cooked rice, which is prepared and pre-baked, spread on the rice, and then spread with sauce or cheese for baking.
If you have an oven at home, you can cook pork neck meat at home as good as that in a restaurant. If you don't have an oven, you can fry it, but if you fry it, you need to consider the temperature yourself, because each family has different firepower.
First of all, try to choose fresh local pig neck meat in material selection. I don't know anywhere else. Guangzhou is relatively easy to buy. Sometimes butchers don't hang up, but that doesn't mean they don't. Maybe it hasn't been taken off the pig's head yet Ask one more question and the boss will get it for you.
When taking pork neck meat, remember to ask the boss to remove the grease from the surface, otherwise it will not only be too greasy when roasting, but also affect the coking reaction on the surface, and finally it may not be burnt. I can handle it myself at home, but it is relatively troublesome.
Wash the pig neck, drain the water and marinate it. Like chicken wings, pig neck can actually make many flavors, such as black pepper, spiced and honey juice, depending on your preference.
The following are several batching schemes, all of which take half a catty of pig neck as an example.
Black pepper and sea salt taste:
Black pepper 1.5g, sea salt 1.5g, cooking wine 1 medium spoon, and a little minced garlic.
Five flavors:
Spiced powder and cumin powder 1 .5g (if you like cumin, the ratio of cumin is higher), half a spoonful of light soy sauce, one spoonful of cooking wine1,and some minced garlic.
Barbecued pork with honey sauce:
Spiced powder 1g, Lee Kum Kee barbecued pork sauce 1 Chinese spoon, soy sauce semi-Chinese spoon, cooking wine 1 Chinese spoon, honey 1 Chinese spoon, Jiang Mo&; Some minced garlic and half a spoonful of honey.
After all the materials of the first two flavors are mixed and pickled, they can be baked directly, and the surface taste will be more crisp. The latter is to learn Hong Kong-style barbecued pork. The baking process requires brushing sauce and honey. After baking, it will be a little sticky and complicated. Let's take the smell of honey juice as an example to talk about specific practices.
First, mix half a catty of pork neck with all the above materials (except half a spoonful of spare honey).
Different from the barbecued pork with plum head written before, barbecued pork needs to be cut into thin strips the size of cucumber, otherwise it is easy to marinate unevenly, while the pig neck does not need to be marinated directly.
There are two main reasons:
First, the pig neck itself is relatively thin. If the curing time is enough, there will generally be no problem of inadequate curing. For the thick pig neck, it is only necessary to prick some small holes in the pig neck with toothpicks before pickling.
Secondly, the fat distribution of pig neck meat is very symmetrical, and fat-soluble spices can easily enter the interior along the fat texture in muscle, which is very difficult to pickle. On the contrary, there is little oil in lean meat parts such as pig hind legs (used for thin forks), so it is difficult for spices to enter, so the thinner the meat, the more it needs to be cut into thin strips for pickling, otherwise the center will turn white after roasting, which is a sign of poor pickling.
This material needs to be mastered evenly.
Cover with plastic wrap and refrigerate for about 24 hours. You can turn it over from time to time during the curing process, so that the curing will be more uniform.
The time should be as long as 24 hours, and the taste and flavor will be affected if the pickling is not in place.
It can be baked after curing, and the oven is preheated to 200℃.
Like barbecued pork, in order to ensure uniform heating, it is necessary to fill the baking tray with water, which takes about 5 minutes to fill it with hot water. Put the baking tray on the grill and put the whole pig's neck on it. The position is the middle layer of the oven.
The whole baking time is 40 minutes.
When baking, you need to brush the sauce on the surface, and turn it over at 10, 20 and 30 minutes respectively. The first time you brush the sauce, you can use soaking water directly, and the second time and the third time you need to brush honey water. Honey water is about half a spoonful of honey, and the same amount of water can be stirred evenly.
At the 30th minute, take out the baking tray filled with water, and move the grill to the upper layer of the oven for coloring and coking.
You can bake it when the color is satisfactory.
Because the outside of pig neck meat itself is covered with grease, it usually looks shiny after baking. Put it on the cooked meat chopping board for a while, and slice it when it is not so hot.
Because the pig neck is thin, it is best not to cut it perpendicular to the chopping block, which will cut it into strips instead of sheets. It is suggested that the knife edge should be outward and cut at an oblique angle of 45 with the chopping block.
Flake effect, snowflake-like grease is very beautiful!
Eat while it's hot, it tastes best when it's hot!
It was amazing when I first ate it, so now basically as long as my friends come to my house, it will be my first choice.