The "roast Pork" that Can be Made with A Rice Cooker is Better Than A Restaurant
1.
We clean the plum head meat. It is recommended to use plum head meat to make barbecued pork because it is more delicious than half fat and lean~
I used a piece of pork belly because my family loves to eat fat.
2.
We prepare 4-5 pieces of ginger and chop it into ginger.
3.
Prepare a large, clean empty bowl.
Use kitchen paper to absorb the moisture on the surface of plum meat.
Put it in a big bowl
4.
First add 2 tablespoons of cooking wine and chopped ginger.
Then add 3 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1.5 tablespoons of honey, and 3 tablespoons of barbecued pork sauce.
5.
Grab all the sauce evenly with your hands.
Then we cover with plastic wrap and put it in the refrigerator to marinate for 24 hours~
6.
After marinating for 12 hours, we turned it over. So that the marinated taste is more even.
7.
Wash the inner pot of the rice cooker.
Spread cooking oil evenly in the pan to prevent sticking.
Then we put the plum meat that has been marinated for 24 hours in the pot, because there will be some ginger sticks on it, we can gently unravel the ginger.
If the bottom of the rice cooker is leveled and there is still some plum meat that has not been put in, we can cook it in the next pot.
8.
Close the lid, press the cooking button, and cook for 20 minutes.
9.
At this time we prepare half a tablespoon of barbecued pork sauce.
We turned on the rice cooker when the char siu had been simmered for 20 minutes and turned the char siu in reverse.
10.
Brush the char siu sauce evenly, then close the lid and continue simmering for 5 minutes.
ps, because the electric rice cooker of each household is different, the state of the barbecued pork will be a little different when it is cooked. The electric rice cooker with good sealing performance is still very juicy at this time; while the electric rice with general sealing performance The sauce is almost dry at this time.
Because I have used an old rice cooker before, it is already a little dry by this time, so I need to add
11.
After 15 minutes, the char siu was simmered, and you can see that the color is very beautiful, it smells really fragrant, and the saliva is straight.
If your char siu hasn't been colored well at this time, you can continue to simmer and extend the time appropriately to allow the water in the pot to dry out and make the color darker.
Add the char siu to a clean dish.
12.
We wait until the char siu has cooled down a bit, then we can cut the char siu.
Tips:
1. Because the rice cooker of each household is different, pay attention to the state of cooking char siu in the rice cooker of your home appliance
2. It is recommended to choose plum meat for char siu
3. After cooking, you can brush some honey if you like sweeter ones
