Barbecued pork is a type of Cantonese barbecued pork, which is cooked by putting a fork on the fire, hence the name.

Extended information

Barbecued pork is a traditional famous dish in Guangdong Province and belongs to Cantonese cuisine. It is a type of Cantonese barbecued food. Mostly red, made of lean meat, slightly sweet. The marinated lean pork is hung on a special fork and grilled in the oven. Good barbecued pork should be tender, juicy, bright in color and full of flavor. Among them, the balance between fat and lean meat is the best, which is called "semi-fat and lean". Other dishes made with barbecued pork include: barbecued pork rice, barbecued pork buns, barbecued pork cakes, etc.

Pork tenderloin is inserted into the belly of the roasted whole pig and grilled. Because the most delicious part of a roasted whole pig is the tenderloin. But a pig only has two tenderloins, which is difficult to meet the needs of gourmets. So people came up with ways to burn them. But this can only be done by inserting a few strips, and if more are used, they will not be burned. Later, several strips of tenderloin were skewered and grilled on a skewer. Over time, the name skewered pork was replaced by barbecued pork.

Other main ingredients of barbecued pork sauce include: light soy sauce, minced garlic, maltose, southern milk, five-spice powder, wine, etc. The pork belly is cooked in the belly of the pig, using a dark fire, and cooked by heat radiation; the barbecued pork is cooked over an open fire, and it is cooked directly by the fire. In this way, the thin tenderloin looks dry, so later the tenderloin is cooked. The meat is changed to semi-fat and lean meat, and caramel is spread on the surface. During the barbecue process, the fat and caramel decomposed will relieve the fire without drying out, and it will have a sweet aroma.

Pork (fat and lean): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia; it has kidney-tonifying properties. It has the effect of nourishing blood, nourishing yin and moisturizing dryness; however, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.

Barbecued pork buns are one of the representative traditional Han snacks in Guangdong Province and one of the "four kings of Cantonese morning tea (shrimp dumplings, dry steamed siomai, barbecued pork buns, and egg tarts)".

Barbecued pork buns are named because the dough is filled with barbecued pork filling. The dough of barbecued pork buns is improved from the fermented dough commonly used in the north. When making the buns, they should be kneaded into a cage shape. Because of proper fermentation, the top of the buns will naturally crack after being steamed. In fact, it is a flowering steamed bun with barbecued pork filling.

Japanese-style barbecued pork (Japanese: barbecued pork) is a Japanese pork dish. Although the name is derived from Guangdong barbecued pork, the preparation method is completely different, and it is not a barbecue food. The preparation method is to tie the whole piece of pork with cotton rope, simmer it in a sauce made with mirin, and finally cut it into thin slices. Japanese char siu is often used as an ingredient in Japanese ramen noodles.

Baidu Encyclopedia--Barbecued Pork