Production materials: 1. Main materials:
500 grams of pork belly (plum head or pork neck).
2. Accessories: 3 garlic, 3 slices of ginger, a few green onions.
3. Seasoning:
Char siu sauce (Lee Kum Kee) 15 2 tablespoons, 1 tablespoon of umami soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of honey, a pinch of peanut oil.
Directions: Oven version.
1. Wash and drain the pork belly (only the lean part of the plum meat), cut the meat into thin and uniform strips and put it in a large bowl.
2. Pour the accessories and seasonings into the meat, wear disposable gloves to fully grasp the meat, massage it a few times, cover it with plastic wrap and put it in the refrigerator to marinate overnight, if you are in a hurry, it should be marinated for at least five hours.
3. Preheat the oven to 190 degrees, brush the grill with a little oil to prevent sticking, and place the marinated pork belly on the grill one by one, put a baking tray under the grill, and put a layer of tin foil in the baking basin to catch the juice dripping from the barbecued pork.
6. Preheat the oven to 200 degrees for about 5 minutes, send the placed pork belly to the middle layer of the oven, put a baking tray covered with tin foil on the lower layer, and the juice baked out is easy to clean, bake at 200 degrees for 15 20 minutes, take out and brush a layer of marinated barbecued pork sauce, and then continue to send it to the oven to bake for 15 minutes, there will be a lot of oil dripping in the baking, until part of the fat of the barbecued pork is forced out, the meat fragrance overflows, and the surface can be evenly colored.
The oven plate barbecued pork is out of the oven, the house is full of fragrance, and the edges and corners of the meat baked in the oven will be a little burnt black, just cut it off, and it will not affect the taste.
Rice cooker version: 1 2 steps as above.
3. Put the marinated meat into the rice cooker (electric pressure cooker) and press the cooking button, do not put the marinated water together, because the water will come out after cooking in the rice cooker.
4. Open the lid after cooking, there will be a lot of juice in the pot, my electric pressure cooker has a function key to open the lid and cook, directly open the lid and continue to cook, if there is no function key, you can pour the barbecued pork into the wok and turn on high heat to collect the juice.
6. Turn the barbecued pork from time to time to prevent the bottom from being mugged until the juice is dry, and the naked eye can see a lot of grease coming out of the pot, then turn off the heat and use chopsticks to pick out the barbecued pork.
The barbecued pork made by the rice cooker is more tender and smooth, and the taste is just as good, but the main thing is that it is not so hot, which is more suitable for the elderly and children.
Tips: 1. It is best to choose plum head meat or pork neck meat for barbecued pork, because these two kinds of meat are relatively tender and not greasy, and the finished product tastes particularly good.
2. It is best to marinate for one night, if you are really in a hurry, you can put a little more marinade, and at least marinate for more than 5 hours.
3. Before marinating, the pork needs to be drained, which is easier to absorb the marinade, and there will not be too much water overflow when cooking, especially when simmering in a rice cooker.
5. I use Lee Kum Kee barbecued pork sauce, which is relatively salty, so there is no need to add salt, if you use another brand, you can consider adding a little salt as appropriate.
6. Due to the different thickness of the pork and the different temperature of each oven, the roasting time and temperature should be adjusted in a timely manner, and the temperature and time provided are for reference only.
7. Don't bake the meat directly on the tin foil, otherwise it will be as shown below, and the juice overflowing from the barbecue will turn black, although it does not affect the taste, but the appearance is not good.
8. When wearing disposable gloves to massage meat, there will be a lot of sauce on the gloves, remember to squeeze the gloves at the end, and a lot of sauce will be squeezed out.
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