Material: 500 grams of pig hind legs.
Seasoning: 5 slices of ginger, appropriate amount of onion, 2 tablespoons of barbecued pork sauce, a little cooking wine and appropriate amount of honey. Steps:
1. Wash pig hind legs and drain.
2. Cut into large pieces for use.
3, hind leg meat into the basin, add barbecued pork sauce, onion, ginger, cooking wine.
4. Grab it evenly and put it in the refrigerator for 4 hours.
5. Spread tin foil on the bottom of the oven, spread the marinated barbecued pork on the grill, and brush it with a layer of barbecued pork sauce and honey.
6. Put the grill in the middle of the oven and fire it up and down for 200 degrees for 50 minutes.
7. When baking for 25 minutes, open the oven, brush with barbecued pork sauce and honey, and continue baking for 25 minutes.
8. Bake until the surface color is uniform.
Tips:
1, be sure to observe the meat quality during the roasting process, so as to avoid the barbecued pork from drying up and the taste is not good.
2. Put tin foil at the bottom of the oven to prevent the sauce from dripping when baking, which is difficult to clean.
What is suitable for pig hind leg meat? How to make pig hind leg meat delicious
Production technology of pig hind leg meat;
1. Pork should be cut obliquely. Pork is thin and weak. If you cut it horizontally, it will become messy after cooking. If you cut it obliquely, it won't break or plug anything. Pork should not be soaked in water for a long time;
2. Do not wash pork with hot water before cooking, because pork contains myoglobin, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.
3. Pork should be cooked, because sometimes there are parasites in pork. If eaten raw or improperly conditioned, hookworms may be parasitic in the liver or brain.
How to choose pig hind leg meat
First, look at the color.
Fresh pork is white, lean meat is reddish or bright red, even and shiny, and fat meat is white and thick.
Second, look at the texture.
Fresh pork has a texture similar to marble. You can see the texture clearly, so the pork is fresh.
Third, smell it.
Generally, fresh pork tastes delicious and will not change after frozen transportation, but stale pork will smell of ammonia, so be sure to smell it.
Effect and function of pig hind leg meat How to choose pig hind leg meat
Fourth, touch the surface.
Touch the surface of the pork when you buy it. The surface of fresh pork is not sticky and feels slightly dry. The frozen surface may be slightly wet, but it won't feel sticky.
Fifth, news.
When buying, you should press the surface of pork with your fingers. Fresh pork has good elasticity. After pressing with your fingers, the meat can bounce back quickly without dents. If there is a dent, the pork that can't rebound quickly is not fresh.
What is suitable for pig hind leg meat? How to make pig hind leg meat delicious
What's the difference between front leg meat and rear leg meat?
1 front leg meat
First of all, the weight, the whole front leg muscle (excluding fat and fat), the average weight of pure lean meat is about 2.5 kilograms, because this kind of meat is composed of dozens of muscles, so there are more fascia, but the front leg meat is tender than the back leg meat in taste, so it is generally used to wrap jiaozi, wonton stuffing, or make meatballs. Sometimes the front leg meat with skin will also be made into braised pork. And there is some plum blossom meat on the front leg meat, so it is sold.
2 hind leg meat
The average weight of lean meat in the whole hind leg is about 5 kg, which is twice that of lean meat in the front leg. The hind leg meat is mainly composed of six pieces: inner leg meat, outer leg meat, tendon and gluteal meat, ingot meat, inner tendon and outer tendon. Each piece is protected by a muscle membrane, so there is less fascia. The meat fiber of hind leg meat is thick, so it tastes hard, suitable for frying and stewing, or it can be made into white-cut meat. The most common white pork is farmed.