barbecued pork
By ToniSchuppe
"Pork barbecues" developed from "inserting barbecues". Cha-chiao is made by inserting the pork tenderloin into the belly of a roasted whole pig and roasting it. Because, the most delicious thing about a roast whole pig is the tenderloin. But a pig has only two tenderloin, which is difficult to meet the needs of food eaters. So people came up with a way to insert and burn it. But only a few strips can be inserted, and more strips won't burn. Later, it was changed to skewer several loin pork loin meat and roast them. Over time, the name of siao was replaced by siao pork.
Recipe Recommendations
- pork loin appropriate amount
- pork belly appropriate amount
Steps for barbecued pork
1
Cut the tenderloin into large pieces about 2 centimeters thick, and remove the fat from the pork belly.
2
Spread the barbecued pork sauce thickly on both sides of the pork slices.
3
Put it into a fresh-keeping bag and place it in the refrigerator for 12 hours.
4
Take out the marinated tenderloin and pork belly, place them on the grill and spread them with a layer of barbecued pork sauce.
5
Preheat the oven to 200 degrees, middle layer, for 20 minutes, and bake.
6
Remove, turn, brush with a layer of marinade, and bake in the oven for 10 minutes.
7
Remove and turn again, brush with marinade, and bake for 10 minutes.