The barbecued pork is a Cantonese style roast meat, which is a very representative one of Guangdong characteristics. The tempting color of the tenderloin pork has a sweet aroma, which is fragrant but not greasy and has endless aftertaste. The barbecued pork is actually very good and the process is not complicated. Mix it with the sauce and fully marinate it for a long time, and then bake it.
Office workers want to make barbecued pork rice in a short time after work. It is indispensable to plan in advance and prepare in advance. Usually, I will process the meat and marinate it in the refrigerator the day before, and come home from work the next day. When the marinated meat is put into the oven and baked, the rice and side dishes are ready. You can easily and freely enjoy the delicious barbecued pork rice in 30 minutes.
Barbecue pork with colorful rice
By JaydaWaelchi
Recipe Recommendations
- tenderloin 500G
- garlic 5-merous
- green pepper half a
- red pepper half a
- yellow pepper half a
- carrots appropriate amount
- eggplant appropriate amount
- chives appropriate amount
- garlic appropriate amount
- starch a little
- cooking wine 5ML
- salty and sweet
- roast
- half an hour
- ordinary
Steps for Barbecue pork with colorful rice
1
Wash and drain the pork and cut it into fist-sized pieces.
2
Chop the garlic, add soy sauce, roast pork sauce, cooking wine, and honey, and mix well with the cut meat so that the surface of the meat can be dipped in the sauce. Cover with plastic wrap and place it in the refrigerator for 24 hours.
3
Lay tin foil on a baking plate, place the marinated meat on a baking wire, brush with some marinated sauce, and bake in a preheated 200-degree oven for about 20 minutes. After 20 minutes, take out the meat and turn it over, brush the remaining sauce evenly on the meat, and continue to roast for 10 minutes until cooked before baking.
4
Prepare vegetables when barbecuing meat, cut green peppers, red peppers, yellow peppers, carrots, and eggplant into small cubes, cut green onions into sections, and slice garlic into slices.
5
Boil water in the pan, first put the carrot and eggplant in the pan to boil, add the green peppers, red peppers, and yellow peppers, blanch them and serve them out of the pan.
6
Heat the oil in the pan and stir-fry the onions and garlic until fragrant.
7
Pour all the diced vegetables together and stir quickly.
8
Add a little oil consumption, salt, and chicken essence, then toss thin and thicken and remove.
9
Cool the grilled pork slightly, slice it into slices and place it on the plate where the food is served.Barbecue pork with colorful rice Make Tips
1. If you have enough time, marinate the meat in the refrigerator for 2-3 days to taste better, with the shortest time not less than 24 hours. 2. If there is burnt paste at the corners of the roasted meat, it is best not to eat it. 3. Please adjust the oven temperature according to the respective oven and meat size.