Pork barbecue with a better meat have tenderloin, pork, pork and so on.

1, tenderloin

Pork barbecue pork recommended parts of the pork, the first is the tenderloin, tenderloin muscle position in the spine of the pig on both sides of the lean meat, from the outside looking at the raw meat can be seen without grease. And roast pork tenderloin does not need too much skill, after roasting the flavor of chewy and not easy to roast bad.

2, plum blossom meat

Plum blossom meat from the shoulder part of the pig, the raw meat appearance has a radial oil flower, compared to the lean pork loin, the taste will be a little more soft and tender and with grease.

3, pork

Pork belly of the pork is a popular Korean barbecue commonly used parts of the meat characteristics, even if a little bit of grilled over the top will not be unable to bite, crispy texture to eat fragrant and flavor. The meat has a lot of fat, and the flavor of the oil after grilling is also thick, so it can show a variety of changes on the barbecue.

Eat pork barbecue note:

1, choose high-quality meat: choose fresh, no odor, no fishy smell of pork.

2, processing meat: before roasting, the meat will be cleaned and processed to remove excess fat and sinew to avoid burning.

3, roasted when heated thoroughly: to ensure that the meat roasted when heated thoroughly, to avoid uneven cooking, you can look at the color change, or use a toothpick to poke the meat to test the firmness of the meat.

4, pay attention to the grill clean: in the grilling process, the grill will accumulate a lot of grease and other dirt, should be thoroughly cleaned before use.

5, with food: pork grill can be paired with other vegetables, fruits and other food to increase the richness of the food, increase the degree of taste to eat, to solve the greasiness of eating meat alone.