Roasted pork has more of an aroma from the fat than roasted lamb or beef, and the thin layer of oil at the beginning of the process not only doesn't make the meat greasy, but removes all the fatty parts of the meat. The flavor of cumin in the sauce dominates the main aroma, dominating the sense of smell, only to be snatched up on the palate by the chili. Some of the thinner areas of the panko were completely devoid of oil and even had a bit of a crunch to them. Next is still the practice of sharing:
Required ingredients: pork 500g, cumin powder 30g, chili powder 60g, thirteen spices 15g, pepper 15g, salt 5g, white sesame 20g, 20ml soy sauce, oyster sauce 10g.
The first step: pork clean, then cut into slices spare.
Step 2: In a bowl, put 2 tablespoons of cumin powder, 4 tablespoons of chili powder, 1 tablespoon of thirteen spice powder, 1 tablespoon of pepper, a small half spoon of salt, 1 tablespoon of white sesame seeds, 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce.
Step 3: Heat the oil in a wok. When the oil is 60 or 70% hot, pour the oil into the seasoning bowl and mix the seasonings well and set aside.
Step 4: Pour the seasoning into the sliced meat, then mix well and marinate for about half an hour.
Step 5: Divide the marinated meat into two equal parts. Put tin foil in a baking dish, brush a thin layer of oil on the tin foil, then spread a portion of the meat evenly in the dish, and bake in the oven at 200 degrees for about 20 minutes on both sides of the fire.
Be careful not to get burned when you take it out of the oven after 20 minutes.
Step 6: While the oven is roasting, pour a small amount of oil into a pan over medium heat and fry the remaining portion of meat in the pan until lightly browned on both sides.
Two roasts with different methods of browning the outside and the inside are ready.
1. This marinade is not only suitable for pancetta, but also for other meats and vegetables that do not have a lot of water.
2. The chili powder can be increased or decreased according to personal taste.
3. Because the pepper salt has a salty flavor, and the soy sauce and oyster sauce also have a salty flavor, so those with lighter tastes can skip the salt, or reduce the amount of soy sauce and oyster sauce.
4. The difference between pan and oven baked meat is that oven baked pancetta will have less oil. If you switch to beef or lamb, it will be a little more tender when baked in the oven. The advantage of the pan is that it is fast, and the time can be half as fast as the oven. However, because of the heat of the pan, it will not be heated for too long, and you have to be careful to turn it over so that it doesn't get burnt. Overall, the oven baked slightly better flavor, while the pan is more convenient and faster.
Not limited by equipment, just the right marinade, easy and fast operation. This is a deliciously charred and flavorful barbecue, so make one and try it.
The family sits idly, the lights are relatable. Live well, eat seriously, see you tomorrow.