The meat delicacies at the bottom of the box, the Cantonese barbecued pork with sweet and fresh rice, are rich in protein and the flavor is unique

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The meat delicacies at the bottom of the box, the Cantonese barbecued pork with sweet and fresh rice, are rich in protein and the flavor is unique

"Summary: Pay attention to the taste of food, 6 in the morning and 6 in the evening, and take you to learn more stories, knowledge and skills related to food."

Cantonese barbecued pork, a traditional dish originating from southern China, especially in Guangdong Province, is famous for its unique flavor and production techniques. It is not only an important part of Cantonese food culture, but also an indispensable gastronomic symbol in the overseas Chinese community. The history of Cantonese barbecued pork can be traced back to the Song Dynasty, when the cooking skills were quite mature, and the production skills of barbecued pork were gradually formed during this period.

The flavor of barbecued pork is characterized by its bright red color, tender meat, and sweet and salty taste. The pork is usually made from plum head or pork neck, which are tender and suitable for long marinating and roasting. A variety of spices and seasonings, such as light soy sauce, dark soy sauce, oyster sauce, five-spice powder, sugar, etc., are used in the marinating process of barbecued pork, and the mixture of these seasonings gives the barbecued pork its unique flavor.

Whenever barbecued pork is mentioned, people always think of the warmth of their hometown and the warmth of their family. I remember when I was a child, every festival, the family would make barbecued pork, and the rich fragrance filled the air, making people can't help but salivate. The family sat around the table and shared the delicious food, and the happiness is still unforgettable.

Cooking preparation

Main ingredients: 500 grams of plum head meat or pork neck

Excipients: 10 grams of ginger, 10 grams of green onions

Seasoning: 50ml light soy sauce, 25ml dark soy sauce, 25ml oyster sauce, 50g caster sugar, 5g five-spice powder, 25ml cooking wine

Nutritional information: Pork is rich in protein and essential amino acids, and is an important source of nutrients for the human body.

Substitution options: If pork is not readily available, consider using chicken instead, but pay attention to adjusting the marinating time and roasting temperature.

Cooking in detail

1) Wash the plum head or pork neck and absorb the water with a paper towel.

2) Spread cooking wine evenly on the meat and marinate for 10 minutes to remove the smell.

3) Mix light soy sauce, dark soy sauce, oyster sauce, caster sugar and five-spice powder to make barbecued pork sauce.

4: Put the marinated meat in the char siu sauce, make sure the sauce is evenly coated on all sides of the meat, and marinate in the refrigerator for 24 hours.

5: Preheat the oven to 180 degrees and place the marinated meat on the grill with a baking tray underneath to catch the dripping grease.

6: Place the meat in the middle of the oven and bake for 40 minutes, turning over every 10 minutes to ensure that the heat is even.

7: After baking, remove the barbecued pork, let it sit for 5 minutes to let the meat tighten, then slice and serve.

Cooking tips

1. When marinating, use a toothpick to prick small holes in the meat to help the spice penetrate better.
2. During the grilling process, wrap the edges of the meat with tin foil to prevent scorching.
3. After the grilling is complete, let the char siu rest for a while, and the meat will be more tender and juicy.
4. When slicing, use a sharp knife to keep the barbecued pork neat and beautiful.

Cooking quiz

Q1: What should I do if the surface is scorched during the fork grilling process? A1: It can be covered with tin foil immediately to reduce the baking temperature and prolong the baking time.

Q2: What should I do if I don't have enough time to marinate barbecued pork? A2: You can increase the baking time appropriately, or apply the marinade again before baking.

Q3: What should I do if the oven is not preheated evenly? A3: You can use an oven thermometer to detect the temperature to ensure uniform preheating.

Q4: What should I do if the meat is not tender enough after fork grilling? A4: Proper massage can be applied before roasting to help the meat relax.

Share relevant dishes

1. Honey char siu

Introduction: Honey barbecued pork is made on the basis of traditional barbecued pork and added with honey, which is sweet but not greasy.

Ingredients: 500 grams of plum head meat, 50 ml of honey, appropriate amount of barbecued pork sauce.

Flavor characteristics: sweet and salty, tender meat.

Cooking Steps:

1. Same as above for marinating barbecued pork.
2. Before grilling, spread the honey evenly on the surface of the meat.
3. Same as above.
1. Garlic barbecued pork

Introduction: Garlic barbecued pork is based on the traditional barbecued pork, adding a large amount of minced garlic, which is fragrant.

Ingredients: 500 grams of plum head meat, 50 grams of minced garlic, appropriate amount of barbecued pork sauce.

Flavor characteristics: Rich garlic aroma and delicious meat.

Cooking Steps:

1. For marinating barbecued pork as above, add minced garlic.
2. Same as above.

1. Black pepper barbecued pork

Introduction: Black pepper barbecued pork is based on the traditional barbecued pork and added with black pepper powder, which has a unique taste.

Ingredients: 500 grams of plum head meat, 5 grams of black pepper, appropriate amount of barbecued pork sauce.

Flavor characteristics: black pepper aroma, firm meat.

Cooking Steps:

1. Same as above for marinating barbecued pork, add black pepper.
2. Same as above.
1. Tangerine peel barbecued pork

Introduction: Tangerine peel barbecued pork is based on the traditional barbecued pork, with tangerine peel added, with a fruity aroma.

Ingredients: 500 grams of plum head meat, 10 grams of dried tangerine peel, appropriate amount of barbecued pork sauce.

Flavor characteristics: tangerine peel is fragrant, and the meat is smooth and tender.

Cooking Steps:

1. The same pickling method as above for barbecued pork, add soaked and chopped tangerine peel.
2. Same as above.

Although the pork in barbecued pork is a source of high protein, it is high in fat, and for friends during the slimming period, you can choose to use chicken breast as an alternative. Chicken breast is low in fat and protein, making it ideal for weight loss. At the same time, reducing the use of sugar and oil while cooking can help control calorie intake.

Cantonese barbecued pork has a unique flavor and a variety of cooking methods. We encourage every reader to experiment with different spices and cooking techniques according to their own tastes and cooking habits to create their own barbecued pork flavor. At the same time, everyone is also welcome to share their cooking experience or suggestions for this recipe, so that we can enjoy cooking together and explore more culinary possibilities.