Recently, in a food program, I saw a talented person skillfully cooking authentic Korean barbecue in a pan at home. It is said that this is a little secret taught by Korean chefs themselves. When curing pork belly, you should first soak pork belly with colorless and transparent carbonated drinks to make its meat more tender and smooth; Then add a little pear juice to the sauce of cured pork to increase the sweet and tender taste of the meat. Finally, add a few spoonfuls of kimchi juice to get rid of the greasy feeling of pork belly, and bake it evenly in the pot with a small fire for a few times, and a plate of fragrant and brown Korean barbecue will be freshly baked. It's really fat but not greasy, delicious and super delicious. Little greedy cats who like barbecue come and have a try. From now on, if you want to have a barbecue, all you need is a pan!

Tools/raw materials

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Pork belly 250g ingredients barbecue sauce 55g mustard tuber juice 45g edible oil right amount Sprite right amount.

Steps/methods

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Pork belly is cut into pieces of moderate thickness and put into a bowl.

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Pour in Sprite without meat slices and soak 10 minutes.

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Pour out Sprite completely, and then add barbecue sauce containing pear juice.

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Stir well with chopsticks.

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Pour in three tablespoons kimchi juice and a little cooking oil (cooking oil can prevent the meat from sticking to the pot)

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Grab the meat stuffing and juice evenly, seal it with a layer of plastic wrap, and take it out after pickling for two hours.

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Put the pot on the fire, spread the meat evenly in the pot, and then turn on the small fire.

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When one side of the sliced meat changes color, turn it over.

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At this time, you can brush a little barbecue sauce on the sliced meat and turn it frequently.

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Turn off the heat until both sides turn brown.

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Roll the roasted pork belly, pickles and garlic with lettuce.