Char siu meat must be familiar to everyone on this cuisine, is an indispensable traditional dish in the minds of the old Cantonese, how delicious cantonese char siu is, just look at how popular it is. Not only in the tea restaurant, but also in the Hong Kong and Taiwan TV dramas are also often appeared. The color is scorched red and seductive, the fragrance is pervasive, the entrance is sweet and not greasy, the entrance is tender and juicy without chai, and the taste of the sauce is endless in the mouth, so that people can't forget it once they have eaten!
The process of making char siu pork is particularly time-consuming, and it takes more than 3 hours to marinate and taste alone. Unlike the traditional approach, this version of char siu pork is completely inactive oven, just a pan can be made! And the meat is soft and juicy to eat, super simple. The fatty part melts in the mouth, and the lean part is very sweet, really super delicious char siu! Highly recommended!
In order to attract more customers, restaurants outside make more and more char siu meat methods, and the taste is also different. Today I will share with you the delicious method of char siu pork, easy to make at home, full of aroma, red and bright color, more delicious than what you bought. If you also like to eat char siu pork, quickly put it away.
1. Char siu meat is best to use fat and lean plum blossom meat, and the taste is the best. Use kitchen paper towels to drain the water, first use a toothpick to poke a small hole in the plum blossom meat so that the meat tastes better
2. Pork should be soaked in water for half an hour in advance to remove excess blood and water, and this can also be fishy, and then put in the char siu sauce, oyster sauce, soy sauce, honey, olive oil, pepper, ginger slices together. Knead more with your hands, so that you can taste faster, put it in the refrigerator and marinate for more than 3 hours, the taste is the best for one day and one night
3. Boil a small pot of water, add a little salt and salad oil, blanch the green vegetables and strain the water and set aside
4. Pour oil in the pot, put the plum blossom meat into the pot when the oil is hot, because of the reason of honey, in the process of frying in the high heat, it is easy to scorch the bottom, so be sure to turn the meat over frequently
5. Fry the meat on both sides until browned and pour the juice of the cured meat into the pan. Bring to a boil over high heat, reduce heat, cover and simmer for 20 minutes.
6. Turn the heat to collect the juice to be viscous, and turn the meat several times when collecting the juice, so that the surface of the meat will be stained with a thicker sauce, and the prepared char siu meat is more flavorful and delicious
Compared with the char siu meat purchased outside, the method I taught, just use a pot at home, you can make a delicious family version of char siu meat, compared with the outside taste of char siu meat, the char siu meat is nutritious and healthy.
Learn to never have to go outside to buy again, do it when you want to do it at home, and never have to worry about eating roast pork, not only that, but also save you a small cost.
1. Prepare it overnight in advance and marinate it in the refrigerator overnight, so that the meat can be more flavorful
2. Plum blossom meat is the upper shoulder meat of the pig, because the pig often exercises to this part, so its lean meat is more, plus the cross-cutting surface of this part of the meat, the shape and color between the lean meat and fat resemble a plum blossom, so it is named. It is said that this piece of meat on each pig is only five or six pounds, about twenty centimeters long, although the lean meat accounts for 90%, but there are several thin fat filaments connected in between, so the taste is not only not chai, but also particularly tender, cooking for a long time. If you want to color darkly, char siu sauce can increase the amount by 50%!
3. Because the spices are salty, put less salt.
4. You can bake in the oven to taste better, bake at 180 degrees for 40 minutes, remember to spread tin foil on the baking sheet, easy to clean and take care of.
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