The most tender and smooth
Everyone who comes to tianlongxuan restaurant of Ritz Carlton Hotel knows that barbecued pork with black porpoise (308 Hong Kong dollars) is one of the must order dishes. Chinese chef Liu Binglei said that when making this dish, he only chose pork shoulder, which is the softest part of the meat.
In the marinade part, he mixed the eggs, sugar and salt together, and then added the chopped scallion and ginger. Marinate pork for 30 minutes, add corn flour, seal in sauce, bake at 280 ℃ for 8 to 10 minutes, then lower the temperature to 100 ℃ and bake for 10 minutes.
When ready, spread the honey and sugar on the surface and continue to bake at high temperature for 4 to 5 minutes.
Each barbecue contains eight slices of thick pork. Barbecued pork is tender, fat and thin, we are amazing. But even though the taste is amazing, the meat tastes a little less mellow.
Tianlongxuan, 102 / F, Ritz Carlton, Hong Kong, 1 Austin Road West, Tsim Sha Tsui, Tel: 2263 2270
The sweetest
If you like to eat tender, sweet and greasy barbecue, No.32 residence is your best choice. Chef Liang said his barbecue was made of black haired pork, which was soft and avoided the meat tenderizer used in low-cost restaurants.
He limited the curing time of pork to 30 minutes, and said that a slight increase in the time would coarsen the pork fiber. In the marinade part, the common materials used in pickling are basically used, in addition, the secret seafood sauce is added, and coriander instead of red wine is used to remove the fishy smell of pork.
It takes 40 minutes to cook, including temperature adjustment and two times of honey application. The final honey sauce Spanish black pig barbecue (HK $295) has a crisp surface and excellent taste. Due to the large use of Huangshan honey, barbecued pork has an attractive sweet and greasy smell.
Room 32, basement, Standard Chartered Bank building, 4-4a des Voeux Road Central, Tel: 2885 8688
The best taste
Barbecued pork is a famous dish in Cuiheng village with many styles. One of them is called "barbecued mandarin duck" (HK $188), which contains a piece of honey and a piece of Japanese barbecue. The two cooking methods are identical, but the former uses pork from Shandong or Sichuan, while the latter uses Japanese pork, which is more greasy.
The marinade is made of lard, garlic and rice wine. The pork is marinated for two hours and then roasted for 45 minutes. This is the whole production process that Mr. Mo disclosed to us.
However, no matter what kind of secret recipe is used, the Chinese style barbecued pork has a crispy outer layer and a tender, smooth and mellow inside, which makes us linger on and on.
Honey barbecued pork is priced at HK $128 per plate. There is also a single set meal, which is braised rice with cabbage and salted eggs. The price is HK $158.
Tsui Hang Village, 5 / F, food Square, fairyland, 132 Nathan Road, Tsim Sha Tsui, Tel: 2376 2882
The meat tastes the most mellow
Although lianxiangju has only been open for six years, it may not have as long a history as its sister restaurant on Wellington Street, but there are all kinds of classic Cantonese dishes. The dishes include pork liver, lotus buns, Mala cake (a kind of steamed cake), and nostalgic barbecue (HK $80). They are carefully cooked by barbecuers with 40 years of experience.
Barbecued pork is fresh rather than frozen, and is delivered daily from Guangdong. Soy sauce, soy sauce and seafood sauce are all important materials for making pickles, but a few drops of super rose dew from Tianjin are the magic weapon to improve the taste of dishes.
The barbecued pork may not look the most exquisite. The pieces are messy and arranged at random, but they are really delicious. Each piece of meat is lean and fat, and the roasted part also has crispness. The peanuts on the bottom of the plate are soaked in gravy and become another delicious dish.
Lianxiang house, 2-3 / F, 46-50 des Voeux Road West, Sheung Wan, Tel: 2156 9328
The best barbecue flavor
Honey barbecued pork (HK $108) is also the signature dish of Mingzhu Pavilion. Sichuan pork is selected. In order to ensure the meat quality, only the tenderest pork shoulder and the most delicious pork shoulder and foreleg are selected.
The consultant chef, Mr. Guo, kept a tight lipped mouth on the marinade formula, only revealed that he used "secret recipes" such as salt, sugar and herbs to better stimulate the flavor of the meat, and pickled it for 30 to 45 minutes.
In the roasting part, his secret is to wrap the fat meat with lean meat, so that the fat can be absorbed by the former, and the barbecue will taste more mellow.
The barbecue comes out with just the right amount of burnt paste, and the barbecue is smoky, and is cut into thick chunks to retain moisture.
Pearl house, 127, new City Plaza, Shatin, Tel: 2681 2200
The king of barbecued pork
When we ate honey barbecued pork (HK $218) in Hong Kong Island hall, we just took a bite and knew that it was the king of barbecued pork. The barbecued pork is cut into the size of a coin, one bite at a time, but it satisfies all the desires for it: tender, full of flavor and well preserved. We have been eating chopsticks all the time.
Like most of the restaurants we visited before, the barbecue in Mingzhu Pavilion also uses pork shoulder and front leg meat. Mr. Li's meat is delicious, but he doesn't use any extra meat. Because the meat is round, it takes an hour to marinate, with careful rubbing and beating to ensure that the marinade is more tasty. The roasting process is also relatively long, taking 60 to 70 minutes to prevent loss of moisture.
Barbecued pork is made in two batches, one for lunch and one for dinner. The barbecued pork that has not been sold out will be used to make the restaurant's hot snack, barbecued pineapple bun.
2 / F, Jiaxuan Plaza, 9 Queen's Road Central, Tel: 2526 8798
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