Barbecued pork is a favorite dish for many people. However, the traditional grilling process can be time-consuming, so it’s often reserved for special occasions or holidays. Below is a recipe for making barbecued pork in a rice cooker, which saves time without compromising on taste.
Ingredients for Barbecued Pork in a Rice Cooker
– Pork: 1kg (preferably lean pork shoulder)
– Marinade: Honey, wine, ginger, garlic, soy sauce, oyster sauce, and other spices to taste
Choose Lean Pork Shoulder for Barbecuing
Instructions for Making Barbecued Pork in a Rice Cooker
Step 1: Prepare and Marinate the Pork
Start by rinsing the pork and patting it dry. Cut the pork into thick slices or leave it as a whole piece, depending on your preference. Next, marinate the pork with honey, wine, ginger, garlic, oyster sauce, soy sauce, and any other spices you like. Gently massage the marinade into the meat with your hands to ensure even coverage. Let the pork marinate for about 1-2 hours. If you’re short on time, you can also marinate it overnight in the refrigerator.
Step 2: Cook the Pork
Clean your rice cooker and place the marinated pork inside. Don’t forget to drizzle some of the marinade on top. Close the lid and press the “cook” button, just like you would when cooking rice. After about 10 minutes, open the lid and flip the pork over. Repeat this process until the pork is cooked through, the sauce is reduced, and it emits a mouthwatering aroma.
Note: If there is still liquid in the rice cooker, you can press the “cook” button again until the desired doneness is achieved.
With this recipe, you’ll have tasty, perfectly cooked barbecued pork made right in your rice cooker. Enjoy!
A Delicious and Healthy Alternative to Traditional Barbecued Pork
Tips for Choosing Fresh and Quality Lean Pork Shoulder
To ensure you’re getting the best lean pork shoulder for your barbecued pork, keep the following in mind:
– Check the outer membrane: Fresh pork shoulder should have a dry, non-slimy outer membrane. The fat should be bright and firm.
– Thickness and texture: The meat should be of moderate thickness, clean, and free from any meat tenderizers. The muscle fibers should be uniform and firm.
– Color: Fresh pork has a bright pink color, with dry skin and firm fat.
– Aroma: Fresh pork has a distinctive pleasant aroma. Avoid meat with an unusual or unpleasant smell.
– Elasticity: Press the meat with your finger and release. If the meat is fresh, it will quickly return to its original pink color and be elastic.
Follow these tips for a delicious and healthy barbecued pork experience.
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