Pan Version---barbecued Pork

Name: Pan Version---barbecued Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 650g Pork Plum; Some Pork tendon; 20g Sugar; 20g honey; 40g Rice wine; 40g Soy sauce; Some Steamed Fish Soy Sauce; Some salt

by Yueyue Yushi

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I've heard of the great reputation of char siu pork for a long time, and I have never done it. I made it in a pan today, and friends who don’t have an oven can also try it. I cut some when it was done, and rolled it with lettuce. It was delicious! I used two types of pork, the tendon is more tendon and it is chewy. Friends can choose the type of meat according to their own preferences. "

Ingredients

650g Pork Plum
Some Pork Tendon
20g Sugar
20g Honey
40g Rice Wine
40g Soy Sauce
Some Steamed Fish Soy Sauce
Some Salt

Pan Version---barbecued Pork

1. Wash the pork plum meat and tendon meat, cut into large pieces, not too thick (my meat is bought and cut), put it into a large clean bowl, add rice wine, sugar and honey sweet seasoning, pick up and marinate More than 2 hours.

2. Then add the dark soy sauce, light soy sauce (or steamed fish soy sauce) and salt (with less salt) to taste, stir well and marinate for more than 2 hours.

3. Put the marinated meat in a pan and fry until both sides harden. Pour in the juice of the marinated meat and reduce the heat to a minimum.

4. Boil until the soup is almost dry and ready to be served (because there is sugar in the seasoning, the soup should not be cooked until it is completely dry, otherwise the taste will become bitter, and some soup should be left).

5. It is sliced and topped with some broth left over from the boiled meat. It is delicious with rice and rolls of lettuce.

Tips:
Use less salt, because soy sauce is very salty in soy sauce.
When cooking the meat, you can press the meat with a spatula. If the meat is hard but elastic, it is basically cooked.