Korean roast pork-You Are Foodie

By Dana
70

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.

Main Ingredients

Pork tenderloin 550g

Auxiliary Ingredients

chrysanthemum coronarium 50g
lettuce 50g

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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