Korean roast pork with chili sauce(han shi kao la jiang wu hua rou )

Korean roast pork with chili sauce

Introduction:

"Korean barbecue is quite authentic in addition to charcoal fire. It's also very authentic when it's cooked in a baking pan or pan or in an oven at high temperature. The key is to choose fresh and high-quality raw materials and prepare some seasonings commonly used in 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 refined pork is roasted until it is tender inside and scorched outside, wrapped with a piece of green lettuce leaves, and then combined with a piece of raw garlic and pepper, which is stuffed into the import and chewed beautifully

Production steps:

Step 1: About 500g pork, cut into 0.5cm thick, 10cm long, 5cm wide long pieces;

Step 2: 2 tbsp of soy sauce, 1 tbsp of chili powder, 3 tbsp of chili sauce, 3 tbsp of sugar, 2 tbsp of sesame oil, 1 / 2 tbsp of pepper, 4 tbsp of chopped green onion, 2 tbsp of minced garlic, 2 tbsp of ginger, mix well to form a marinating sauce;

Step 3: spread the meat piece by piece with seasoning;

Step 4: put it in a large plate, wipe the remaining seasoning on the surface, and marinate for more than 30 minutes;

Step 5: heat the charcoal pan, brush a thin layer of salad oil, when the smoke comes out, spread the meat piece by piece and fry it;

Step 6: turn it over after changing color, and cut it into palatable size with food clip and scissors. Fry until the meat is slightly curled and the oil comes out, then it can be out of the pot.

Step 7: you can also spread the meat on the tin foil baking tray;

Step 8: put it into a high temperature (above 200 ℃) preheated oven, bake for 7 or 8 minutes until the meat surface curls and scorches.

Step 9: serve with lettuce leaves, garlic slices, chili rings, etc.

Materials required:

Pork: 500g

Lettuce leaves: moderate

Garlic slice: right amount

Pepper ring: moderate amount

Soy sauce: 2 tablespoons

Chili powder: 1 tablespoon

Korean chili sauce: 3 tablespoons

Sugar: 3 tbsp

Sesame oil: 2 tablespoons

Chopped green onion: 4 tbsp

Garlic: 2 tablespoons

Ginger: 2 tablespoons

Note: 1, the weight is quite large, can not eat a good preserved pork in the refrigerator, no problem within a week. 2. Cutting streaky pork is a test of knife skill. You can cut it after a little freezing, or you can directly buy cut high-quality streaky pork. It's not only of good quality, but also very convenient. 3. Whether fried or oven baked, the taste is very authentic, not inferior to the general Korean restaurant. 4. Don't be addicted. If you eat too much fat, it's not conducive to cardiovascular health. Once in a while, it's OK to have fun.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Han Shi Kao La Jiang Wu Hua Rou