Seasoning with crispy yellow meat, just add 1 more thing, make sure it is better than the outside

Step 1: Prepare the ingredients

- Pork shoulder 500gr (With fat to grill soft and delicious)

- Scallions, garlic, purple onion

- Honey, seasoning seeds, sugar, chutney, fish sauce, soy sauce, salt, oyster sauce, ground pepper, cooking oil, fresh chilli, satay

- Salad, roasted white sesame seeds

Step 2: Processing raw materials

- Garlic peeled, smashed and then minced separately

- Clean scallions, then wash with water and cut into small pieces to taste

- Wash pork shoulder with diluted salt water then rinse with clean water then chop meat.

- Grilled by skewers: The meat you square to about 2 fingers thick 0.5cm thick

Step 3: Roast meat

- Grill on a flat kitchen: Cut pork with about 2-3 fingers, about 5-10cm long, 0.5cm thin

Then wait for fragrant, even yellow meat to remove it and place it on a plate.

In addition, you can also refer to the following super-standard marinated meat tips:

Grilled meat noodle with bun cha

- Bacon washed, cut thin pieces and to large. You also prepare a meat marinade including: lemongrass, chili, pureed garlic mixed with soup powder, sugar, seasoning, shrimp sauce and water. Then, add the bacon to this mixture and marinate for 30 minutes to allow the meat to taste. If it is allowed to last longer, it is better or overnight in the refrigerator cooler.

- Put marinated meat on grill and grill with charcoal, paying attention to turn the meat cooked from the inside, soft aromatic, not dry or burnt.

Bacon marinated with lemongrass

- Bacon is peeled, washed, blotted and sliced ​​into a marinated bowl with lemongrass, dried onion, chili, finely chopped ginger, fish sauce, seasoning, sugar and salt within 30 minutes.

- Arrange the meat on the grill and grill until the meat is almost yellow, you turn the meat and grill until the meat turns yellow, fragrant is cooked meat. Lemongrass meat with rice noodles or rice are both very tasty and delicious without too much processing effort.

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