Korean roast pork
Roast pork is a dish made of pork seasoned with chili sauce. It can be roasted on iron sticks or fried in a pan. In Korea, people have been raising pigs since a long time ago, so the cooking methods of pork based dishes are very developed. In the long-standing cooking book boudoir is an argumentative recipe (1670), the method of frying pork with flour after seasoning was introduced. There are also 'roast suckling pigs' made of piglets (piglets &\63995;) And a variety of cooking methods such as' steamed suckling pig 'steamed with piglets.Cut the meat well to avoid severe shrinkage.If the pork is continuously roasted over a large fire, it will only be burnt outside, but not cooked inside. Therefore, pay attention to the control and adjustment of the fire.
Step 1 . Wipe the blood off the pork with a cotton cloth, cut it into pieces (480g) with a thickness of about 0.4cm, 6cm horizontally and 4cm vertically, and make several knife marks on both sides.
Step 2 . Clean and wash lettuce and chrysanthemum (45g lettuce, 40g chrysanthemum). Add seasoning ① to the pork and marinate for about 10 minutes.
Step 3 . Add 2/3 of the seasoning sauce ② to the pork, stir well to taste, and marinate for about 30 minutes.
Step 4 . After applying cooking oil to the heated iron branch, add the marinated meat and place the iron branch about 15cm above high heat. Bake it on the front side for 3 minutes, then turn it over and bake it on the back side for about 3 minutes. Apply seasoning sauce and continue baking for about 3 minutes. Be careful not to burn when baking. Place lettuce and garland on a plate, then top with roasted pork.
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