Korean roasted pork with spicy sauce
The Korean style barbecue is quite authentic except that it is roasted by charcoal fire. It is fried in a pan or pan, or roasted in an oven at high temperature. The taste is also very authentic. The key is to choose fresh and high-quality raw materials and prepare some common seasonings for Korean food. Fortunately, these things can be bought in imported food supermarkets and even supermarkets of general size. This provides great convenience for us to operate at home.The pickled and tasty refined streaky pork is roasted until it is scorched outside and tender inside. It is wrapped with a piece of green lettuce leaves, and then matched with a piece of raw garlic and pepper. It is stuffed into the import and chewed beautifully——1. This is a large amount. If you can't eat it all at once, you can put the cured streaky pork in the refrigerator and keep it in cold storage. It's OK within a week.2. Cutting streaky pork tests the skill of the knife. You can either freeze it a little and then cut it. You can also buy the cut high-quality streaky pork directly. It is not only of good quality, but also very "regular" and very convenient.3. Whether fried or oven baked, the taste is very authentic, no less than the general Korean restaurant.4. Don't be addicted. Eating too much fat will make you fat, which is not conducive to cardiovascular and cerebrovascular health. Once in a while, it's OK to have fun.
Step 1 . Streaky pork is about 500g, cut into long pieces 0.5cm thick, 10cm long and 5cm wide;
Step 2 . Soy sauce 2 tablespoons, chili powder 1 tablespoon, chili sauce 3 tablespoons, sugar 3 tablespoons, sesame oil 2 tablespoons, pepper 1/2 tablespoon, chopped green onion 4 tablespoons, garlic 2 tablespoons, ginger 2 tablespoons, mix well to form a pickled sauce;
Step 3 . Spread the meat slices one by one with flavoring ingredients;
Step 4 . Place them in a large plate, smear the remaining seasoning on the surface, and marinate for more than 30 minutes;
Step 5 . Heat the carbon barbecue pan, brush a thin layer of salad oil, and when the oil smoke rises, fry the meat slices one by one;
Step 6 . Turn upside down after discoloration, cut it into an palatable size with food clips and scissors, and fry until the meat slices are slightly curled and out of oil.
Step 7 . You can also spread the meat slices on the baking tray covered with tin foil;
Step 8 . Put it into the oven preheated at high temperature (above 200 ℃), bake for 7 or 8 minutes until the meat surface is curled and charred.
Step 9 . Serve with lettuce leaves, garlic slices, chili rings, etc.
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