Pan version---barbecued pork

Overview

I have heard about the famous barbecued pork for a long time, but I have never made it. I made it in a pan today, friends who don’t have an oven can also try it. As soon as it was done, I cut some and wrapped it with lettuce to eat. It was delicious! I used two kinds of pork. The tendon has more tendons and is chewy. Friends can choose the type of meat according to their own preferences.

Tags

• hot dishes
• common dishes
• meat dishes
• chinese cuisine
• cantonese cuisine
• old man
• dinner with friends
• hong kong food
• autumn recipes
• winter recipes
• lunch
• honey
• light soy sauce
• old soy sauce
• pork plum
• pork tendon
• rice wine
• steamed fish with soy sauce
• white sugar
• salt

Ingredients

Steps

1. 1 Wash the pork plum meat and shank meat, cut into large pieces, not too thick (my meat is purchased and cut), put it into a clean large bowl, add rice wine, white sugar and honey sweet seasoning, mix well, and marinate for more than 2 hours.

   

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

   

3. 3 Put the marinated meat into the pan and fry until both sides become hard. Pour in the marinated meat juice and reduce the heat to low.

   

4. 4 Cook until the soup is almost dry and then take it out of the pot (because there is sugar in the seasoning, the soup cannot be cooked until it is completely dry, otherwise the taste will become bitter, so some soup should be left).

   

5. 5 Slice it, then pour some of the soup left over from cooking the meat, and it’s delicious with rice or lettuce.