BBQ Pork

Barbecued pork is a traditional dish of Guangdong Province, belonging to the Cantonese cuisine family. The dish is a type of Cantonese barbecued food, mostly red in color, made of lean pork and slightly sweet. The dish is made by hanging the marinated lean pork on a special fork and grilling it in the oven, which should be soft, juicy, colorful and fragrant. Other dishes made with barbecue pork include: barbecue pork rice, barbecue pork buns, barbecue pork puffs, etc.

Barbecued pork is a kind of Cantonese barbecue, which is cooked with a fork on the fire, hence the name. When barbecuing barbecue pork, the surface is coated with red barbecue sauce, so the barbecue pork is red. "BBQ pork" is developed from "pork cutlet". The pork loin is inserted into the belly of a whole roasted pig and grilled. The most delicious part of a roasted pork is the loin meat. But a pig, with only two tenderloin, can barely meet the needs of diners. So people came up with the method of inserting roast. But this can only insert a few, a little more will not be able to burn. Later, it was changed to several tenderloins skewered and forked to burn, and over time the name of inserted barbecue was replaced by barbecue. Other main ingredients of barbecue sauce are: soy sauce, garlic, maltose, buttermilk, five spice powder, wine, etc. The pork is burned in the belly of the pig, with a dark fire, cooked by heat radiation grill; barbecue with open fire, is directly cooked by fire, so that the whole lean loin is dry, so later will be changed to semi-fat lean loin, and coated with caramelized sugar on the surface. Make it in the grilling process there is decomposition out of the grease and caramel to relieve the fire and not dry, and have a sweet aromatic taste.

What is a qualified piece of barbecue?

Leaking oil, flowing honey, slightly charred on the side, a glance at the meat juicy, a qualified piece of barbecue but so. In Cantonese cuisine, barbecue pork is a special form of roast pork. The soul lies in the honey-scented marinade - it consists of onions, buttermilk, seafood sauce, mixed soy sauce of varying shades of color, and five-spice powder - and the flavor is recognizable by the addition of rose dew wine. Made from sorghum, rose petals, glutinous rice and rock sugar, this wine is light and fragrant and is produced in Tianjin, Yunnan and Guangdong.

Once the flavor is set, a good barbecue will also use the plum head part of the pork, which is fatty and lean with some soft tendons (feel the upper shoulder of your own back against the head). Pork must be fresh to have a fine texture. If the pork is frozen, Cantonese people will easily recognize its flabby texture. The pork, which has been marinated for three hours, is skewered with a barbecue fork and cooked in an open fire for forty-five minutes. It needs to be turned over and over again to keep it evenly heated.

When the temperature in the meat reaches 75 to 80 degrees Celsius, the fatty part will melt away. When it reaches ninety percent heat, it has to be removed from the oven and cooled to make the meat shrink and lock the juices in the meat. Then the meat is dipped in maltose and returned to the maximum heat of the oven to "pop", a perfect barbecue is completed.

Where to eat delicious barbecue?

Hong Kong

"No, half a pound of barbecued pork, half fat and lean, with an untested drip!" You can hear such demands from customers at the entrance of barbecue stores in Hong Kong. In Hong Kong, the average home has a very small kitchen or even no kitchen at all, and because Hong Kong people are so busy, they often go out to eat or buy cooked food, which has given rise to a convenient and varied taste of barbecue. In Hong Kong, the taste of barbecued pork is very positive when you find a random barbecue stall.

Guangzhou

There is a jargon called "turkey", which means that the maltose-covered meat is grilled to a charcoal-black color, testing the chef's skills. The blackened part of the meat looks like a fire hazard, but it smells so good that it's like a high school class of "bad students," not as dull as the good students, but so full of personality that the class couldn't do without them.

There is also a Cantonese jargon called "chopped big old", meaning cut into large pieces of barbecue pork, or simply "no cut", by your own big bite to eat. The chopping of the kitchen knife is replaced by the grinding of the teeth, and all the juices that originally flowed on the cutting board flow into your mouth, which is very heroic. If you want to eat both "turkey" and "chopped big old", you can go to the long-established noodle shop "Li's Noodle House".

Barbecued pork bun

Non-two Canton people, perhaps through the human barbecue pork buns to get acquainted with barbecue pork. Even if you are in another province, as long as you go to the frozen section of the supermarket, you will certainly find the figure of barbecue pork buns. In Guangdong local, barbecued pork buns and shrimp dumplings, egg tarts, barbecued wheat has long been known as the four kings of Cantonese dim sum.

The biggest difference between this king and ordinary meat buns is the "open smile". The latter's outer skin tightly wrapped around the meat filling, afraid that you know that its filling is smaller than a fingernail. But you see the Guangdong barbecued pork buns, grains of barbecued pork meat and rich barbecued pork gravy broke free of the soft bun skin like snowflakes, as if holding a pipa half hidden. It is said that this is a variation of the northern "open bun", reflecting the Guangdong people's all-encompassing diet.

Nowadays, barbecued pork buns have a new trendy sibling - ordinary flour is replaced with high gluten, wrapped in barbecued pork filling and baked, it becomes a shiny barbecued pork dinner bun or pineapple barbecued pork bun with crispy skin, fragrant and chewy, giving people the joy of old trees growing new shoots.

Barbecued pork is not just a mouthful cuisine but culture. In Guangzhou, if you hear a mother gritting her teeth and saying to her child, "It's better to have a piece of barbecued pork than to have you", it must be that the child is bad in front of the parents, who like barbecued pork more because barbecued pork can fill the stomach and make them full (while the kid is considered to be useless).