Chinese BBQ Menu Is Worth Trying

Food smoking with a long experience since ancient hunting age. People grab the meat from kinds of animals,cut them in wild world. How to cook them thoroughly? The most direct original cook method is hot smoking. Burn the wood or tree branch,then charcoal will help remain high temperature long time prepare for food smoke.Compared with pan cooked food at home, wood smoke will give the best natural smoke to impart flavour.

Under the culture shock, it have being developed change many countries cuisine such as China. A brand new sweet & sticky Chinese pork named Chai siu. Moderate sweetness with honey pour on surface stimulate appetite,on the other hand it can balance greasy. In China,the popularity of fat meat is high as the thin one.The Chai Siu is marinated,slow roasted till with deep crimson and radiant finish.Fuel is not widely common use in China,so we mostly use heat temperature furance quickly cooking. The use of much previously wood was justify by amount of meat being processing so save higher unit cost from smaller quantity.

Recipe of ingredient

20 lbs of pork shoulder, bone removed
2 cups of sugar
1 cup of sea salt
1/2 cup of light soy sauce
1/2 cup of dark molasses
1/2 cup of Chinese rice wine
1/4 cup of honey
1/4 cup of dark soy sauce
1/4 cup of kecap manis
1/4 cup of oyster sauce
1/4 cup of garlic chili paste
 

1. Combine all of the ingredients except the pork and salt in the saucepan.

2. Incorporate the ingredients by stirring over low or medium-low heat. The mixture should never get hot enough to bubble.

3. Once the marinade is uniformly mixed and all the sugar has been dissolved, remove from heat.

4. Let cool to room temperature. Chill in the refrigerator if not using immediately.

 When the charcoal is turning white,pour it into barbecue kettle.Drain roughly 1/4 cup of wood chips and sprinkle onto the coals. The wood chips should begin smoking immediately. Put the meat on grill opposite the charcoal to obtain even heating.Monitor the smoke with your eyes,prevent from scorch, also added wood clip periodically maintain long even heat smoke condition. After 1-2 hour during smoking with old charcoal being replaced,pour all reserved marinated in a pan,stirring them will it become syrupy. After liquid volume has reduced a half means the sauce flavor is mushy,remove from heating to cool to refrigerator,the original flavor can be extend to several months. Pour it on cooked meat,a bowl of hot rice.The whole day strain can be released after eating it.

Can’t wait to trying?Do it!