Char siu is a delicacy made of pork, for people who like Cantonese flavor, they should like char siu, but the meat texture of different parts of the pig is also different, so what part of the pork is the best to choose for char siu?
Which part of the pig is best for char siu
Home-made char siu meat is usually made of pig rear hip tip meat, Su-style char siu meat is usually used pork leg meat, speaking of the "low cabinet" of char siu, in the selection of materials is very exquisite, must be "willow gun" that is, a meat willow behind the pork backbone, will be twisted and juicy and has a good effect of meat flavor, roasted char siu, must have a "fat and thin" state (that is, with caramelized), is considered to be the best product.
In order to attract more customers, today's chefs rack their brains to make the taste of char siu, have taken a step forward, and created a unique "crispy char siu" Which has both the advantages of the former and the crispy outside and tender and juicy when enjoying, surpassing all the advantages of the previous char siu.
In recent years, the major restaurants and hotels in Guangzhou have been very popular, and the roasted pork master has developed the "black pepper charcoal roasted pork neck meat", which has the advantage of absorbing the method of Western-style pickled ham, improved and made, the taste is crisp and fragrant, slightly spicy and refreshing, whether it is accompanied by food or wine, it is the best choice.
Char siu is made of fatty or lean meat
Char siu is a Guangdong specialty meat product, mostly red, made of lean meat, the taste is slightly sweet. Char siu is divided into three categories, followed by skinny forks, flower forks and fat forks. Among them, the balance of fat and lean meat is better, called "semi-fat and thin", which belongs to the flower fork.
The flower fork is usually made of peeled pork belly, the lean fork is made of plum blossom meat, and the fat fork is made of the piece of meat near the back of the front leg, which is fat but not greasy.
The practice of char siu
Ingredients: pork tenderloin, char siu sauce, corn starch, sugar, oil
1. Cut the pork tenderloin into large pieces and use a knife to cut several knives on both sides of the pork tenderloin to make it taste good.
2. Spread corn starch and sugar on both sides of the pork tenderloin and marinate for a while
3. Scoop out the char siu sauce with a spoon and spread it on both sides of the pork tenderloin, remembering to apply it thickly when applying. Then cover with plastic wrap and marinate in the refrigerator overnight.
4. Heat the oil pot, put the pork into the pan for frying, change the color immediately after turning the noodles, see the other side after turning color, adjust the heat, slowly fry again, when frying until you can use chopsticks to pierce the pork, the char siu meat is ready.
What to pay attention to when making char siu meat
1, in order to make the meat taste better, more chewy, to choose the best plum meat.
2. For the seasoning, you can choose the Japanese teriyaki sauce that has been formed, but the taste is definitely not good. Therefore, it is more important to choose high-quality star anise and olive oil. Soy sauce is made of ordinary soybean soy sauce, in order not to make the char siu particularly salty, do not use old soy sauce.
3, after the char siu is cooled, then drizzle with the marinade, so that the taste of the marinade will be more authentic and will not be skewered.
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