Korean roast pork
Roast pork is a dish made by seasoning pork with chili sauce and roasting it. This dish can be grilled on iron sticks or fried in a pan. In South Korea, people have been raising pigs for a long time, so the cooking methods of dishes based on pork are very developed. In the long-standing cooking book "Guizao is a Discussion Method"(1670), it introduced the method of seasoning pork and dipping it with flour. There are also various cooking methods such as 'roasted suckling pig'(baby pig) made of pigs and 'steamed suckling pig' steamed with pigs.
Recipe Recommendations
- pork loin 550g
- lettuce 50g
- crowndaisy chrysanthemum 50g
- soy sauce 49.5g(23/4大匙)
- chili sauce 19g(1大匙)
- sugar 24g(2大匙)
- diced green onion 14g(2大匙)
- garlic 8g(1/2大匙)
- pepper 0.3g(1/8小匙)
- sesame oil 26g(2大匙)
- edible oil 13g(1大匙)
Steps for Korean roast pork
1
Wipe the pork with a cotton cloth to clean the blood, cut into slices (480g) with a thickness of about 0.4 cm (6 cm) in width and 4 cm in height, and place in the middle. Make several knife marks on the opposite sides.
2
Clean and wash lettuce and chrysanthemum (45g lettuce, 40g chrysanthemum). Add seasoning ① into the pork and marinate for about 10 minutes.
3
Put 2/3 of the seasoning sauce ② into the pork, stir well and taste, and marinate for about 30 minutes.
4
After smearing cooking oil on the heated iron branches, add the marinated meat, place the iron branches about 15cm above the high heat, roast on the front side for 3 minutes, and then turn over and bake on the back for about 3 minutes. Then apply the seasoning and roast for about 3 minutes. Be careful not to burn when roasting. Spread the lettuce and chrysanthemum on a plate, and add the roasted pork.Korean roast pork Make Tips
Make a good cut on the meat to avoid too serious shrinkage. If the pork is continuously grilled over a high heat, it will only make the outside burnt but the inside will not be cooked, so attention should be paid to the control and regulation of the fire.