1 recipe found
Barbecued pork is the most common among Cantonese-style barbecues, and is usually served with a brine platter, barbecued pork rice, etc. To make barbecued pork, I choose meat with a little fat on the top and bottom. We call it green meat with plum blossoms in the center. The thickness of this meat is just right. During the grilling, the excess fat on the top and bottom is grilled. The finished product is sweet and juicy, and the meat is tender and refreshing. It is a good choice. Some people also like it to be completely thin, and the texture will be drier when roasted. It all depends on what you like. Does not affect production
