Char siu pork is a very representative Cantonese dish, which is made by hanging the marinated lean pork on a special fork and grilling it in an electric oven. The color is bright red, the aroma is overflowing, and it is soft and juicy to eat, not greasy, and slightly sweet.
▲Lean meat-based hind leg meat
On the weekend, open meat for the family, and serve a red and non-greasy char siu pork, which is so tempting!
But because we don't have a professional oven at home, so today's method shared by Dou Mama only needs to have a pan at home to do, simple and practical, and the taste is particularly praised! Highly recommend everyone to give it a try~
▲Pork belly made of pork belly
<h1 class="pgc-h-arrow-right" > pan version of char siu pork</h1>
1, prepare pork belly or lean meat of the hind legs, you can, cut into not too thick pieces.
Note: The best way to make char siu meat is plum blossom meat, fat and lean balance is better, but it is generally more difficult to buy, so everyone can buy it according to their own preferences, like to eat lean and buy lean meat.
2: Wash the meat and put it in a large bowl.
Add 2 scoops of light soy sauce, 2 spoons of oyster sauce, 2 spoons of cooking wine, 2 spoons of honey and 1/2 tablespoon of dark soy sauce to the bowl
Add 2 more pieces of southern milk and 1 tablespoon of southern milk
Continue adding 1 pinch of sugar (if you like a heavy sweetness, add half a spoonful of sugar), a suitable amount of black pepper, and an appropriate amount of salt
Then add 3 cloves of garlic and 3 slices of ginger.
Wear disposable gloves on your hands and grasp them well.
You can massage the meat appropriately
3: Grab the meat evenly, cover it with plastic wrap, put it in the refrigerator and refrigerate overnight.
In a hurry, pickle for at least 2 hours.
4: Remove the marinated meat the next day.
In a frying pan, add a little oil, add the meat cubes and fry over low heat until golden brown on both sides.
5: Pour the marinade into the pot and add enough water.
Bring to a boil over high heat
6: Cover and simmer for about 40 minutes.
You can turn over the face many times in the middle of the way
7. Finally, collect the juice on a high heat.
8: Remove the cooked meat, put it on the steaming plate, cool it slightly, and cut into pieces.
Char Siu pork done!
The color is bright red, and it looks exactly the same as the one I bought
When it is done, the fragrance is drilled straight into the nose, and the children can't wait for it
Eat a bite, the meat is soft and sticky without grease, the taste of the gods, really is not tired of eating ah!
【Tips】:
1, do not like to eat fat friends, try to buy leaner meat, but try not to be pure lean meat, not fragrant enough!
2, the weight loss period of friends to eat less Oh ~