Roast Pork Rump

Name: Roast Pork Rump
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: About 2 pounds Pork Rump; 1 tablespoon Bottled Butt Rub; 1 tsp black pepper powder

by rosejyy2000

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

People here like barbecue very much. Whether on TV or in magazines, there are many recipes and pictures about barbecue. There are also some barbecue seasonings and special barbecue trays in the supermarket. The grilled meat is tender and tender. , Cut into slices, sandwich bread and sandwiches, it is convenient. To explain, generally the pigs bought in the supermarket are called Pork, not Pig. Rub means rubbing or rubbing. It means rubbing or rubbing the seasoning on the surface of the meat and then roasting or frying. Sometimes pig buttocks Meat is also called Pork Butt. I personally think that Rump is a little more gentle, but Butt is more straightforward. To say a digression, the butt in Putonghua, Cantonese like to say "August 15" or "Luoyou". "

Ingredients

About 2 pounds Pork Rump
1 tablespoon Bottled Butt Rub
1 tsp Black Pepper Powder

Roast Pork Rump

1. Put the meat on a large plate, put the special roast pork Butt Rub, black pepper, rub evenly with your hands, use an awl to pierce the butt meat on the four sides, so that the meat will taste;

2. Put it in a compact box for one to two days to let the meat taste slowly;

3. Before roasting, use a rope to tie it up like a backpack;

4. Put it in the baking tray, cover it with tin foil, and put it in the preheated oven. 400~450°F, 30-40 minutes, the time is up, insert the probe into the middle of the meat, and the pointer will reach 170°F or above. If the beef is raw, it is OK, but the pork is not raw even if it is a bit raw. It is recommended to reach it 180°F is safer. Another method is to insert chopsticks into the meat and feel that there is no feeling of raw meat, and then pull the chopsticks out without bleeding;

5. Use the Broil function to roast the meat on the four sides, which is more fragrant, but not too dark or too hot. After roasting, let cool and slice it, which makes it easier to eat.

Tips:
1. The full name of the barbecue seasoning is: Bad Byron's Butt Rub Barbeque seasoning. This spice is also suitable for grilled steaks, pork chops, ribs, fish, vegetables, potatoes, eggs, popcorn, etc. It seems to have many uses;

2. Domestic friends can also go to the supermarket to buy special barbecue seasonings, or make their own, such as five-spice powder, onion diced, garlic diced, black pepper powder, dried red spicy powder, or add some rosemary, basil, and European Celery, thyme and other spices are mixed and rubbed on the surface of the meat. The ingredients can be combined by yourself, and you can choose which flavor you like;

3. Bundling the meat in and roasting is to make the meat a little firmer and more regular in shape;

4. There is an oil barrier in the roasting pan, the fatty oil that oozes out during roasting will not soak the meat. If you use other roasting pans, it is recommended to put a steaming rack under the meat;

5. After roasting, cut into thin slices. It is very convenient to use to sandwich bread and sandwiches. You can also eat slices of meat with vegetables, or even serve as a cottage fire. We don't have donkey meat, so we use pork on top.