Roast spiced pork buttocks(kao wu xiang zhu tun rou )

Roast spiced pork buttocks

Introduction:

"I once roasted pork loin before. I felt a bit of firewood. I bought pork buttock by chance. It was very soft and tender after roasting. If I bought pork to roast again, I would choose pork buttock. This time, I changed the previous style and pickled it with Chinese five spice powder. After roasting, the kitchen was full of aroma and the meat was tender, smooth and juicy."

Production steps:

Step 1: wash the meat, dry the water with kitchen paper, and then insert ice into the jack on both sides of the meat to make the meat taste better;

Step 2: add all the seasonings and put them into the bowl with meat, stir them evenly with hands, and then massage the meat;

Step 3: pack the meat in a compact bag and put it in the refrigerator for two days to let the meat taste better;

Step 4: use the cotton rope to tie the meat horizontally for four to five circles, so that the meat will not spread. After baking, the meat will be cut completely, and the moisture in it will be kept;

Step 5: preheat the oven at 450 ° f for 5 minutes, and put the tied meat into the baking pan;

Step 6: pack the surface with tin foil to avoid excessive water loss;

Step 7: put it into the baking tray and bake for 30 minutes, 50 ° F, then open the tin foil and bake for 10-12 minutes. Turn over the meat and bake for 10-12 minutes. After baking, insert the food probe into the middle of the meat to 175 ° F, and then insert the chopsticks into the meat without bleeding. If the temperature inside is lower than 170 ° F, it proves that the meat is not well cooked. Continue to bake until it is cooked, and wait for it to finish Cool down, take off the rope, slice and serve.

Materials required:

Pork buttocks: About 500g

Five spice powder: 1 tablespoon

Garlic salt: 1 teaspoon

Onion salt: 1 teaspoon

Brandy: 2 tablespoons

Note: first, use awl, ice or fork to insert the meat before pickling, so that the meat can better inhale the seasoning; second, wrap the meat with tin foil before roasting, so as to avoid the loss of water; third, when it's time to cover the tin foil for the first time, don't use your hands, because the water vapor will scald your hands.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: spiced

Chinese PinYin : Kao Wu Xiang Zhu Tun Rou