Char siu is a traditional dish in Guangdong, made from lean pork and slightly sweeter. The dish is made by hanging the marinated lean pork on a special fork and grilling it in the oven, and a good char siu should be soft and juicy, bright in color and full of aroma. The barbecued pork I taught you to make today does not need an oven or sauce, and it is better than the one you bought.
Distribution:
500g lean pork, light soy sauce, oyster sauce, honey, dark soy sauce
Steps:
1. Wash and drain the lean meat, add 2 spoons of light soy sauce, 2 spoons of oyster sauce, 2 spoons of honey and 1 spoon of dark soy sauce in turn, mix evenly, and marinate in the refrigerator for more than 2 hours.
2. Put a little oil in a frying pan and fry the meat until golden brown on both sides.
3. Pour all the soup of the marinated meat into the pot, add an appropriate amount of pure water, bring to a boil over high heat, turn to medium-low heat, cover and simmer for 5 minutes.
4. Cook until the soup is thick, then you can try the taste, if you feel that the saltiness is not enough, you can add an appropriate amount of salt, turn off the heat and let it cool, cut pieces and put it on a plate. A dish of "barbecued pork with full color and flavor" is displayed in front of you!
Tips:
1. Massage the meat with your hands when marinating the meat, which can make it absorb the sauce faster.
2. If the taste is heavy, the white wine will be more fragrant when marinating the meat, and the amount of light soy sauce or salt can also be increased appropriately.
3. If there is no honey, you can substitute white sugar.
4. Personally, I think the pan version is more delicious, more tender, and sweeter than the oven, so you need to be patient when frying.
Editor: Wang Jian
Editor-in-charge: Summer
Editor: Wang Jun