🔥Give me the ancient red pig recipe. The charcoal stove.🔥

Antique Red Pig Baked Charcoal Stove Traditional Shop Style Charcoal Smoke Aroma Shiny Leather Juicy Soft Texture 🍖🔥

🐷 Antique red pig raw material

• Pig's neck ridge / 1 kg outside ridge

• 10 cloves of Thai garlic

• 3 coriander roots

• 1 teaspoon peppercorn

• 3 tablespoons soy sauce

• 1 tablespoon sweet black soy sauce

• 3 tablespoons of beep sugar

• 2 tablespoons honey

• 2 tablespoons oyster sauce

• Spoon tip casserole powder (ancient recipe will put a little)

• Red food coloring (wearing or not wearing)

🧄 How to ferment (heart, fragrance)

1.Pounce garlic + coriander root + pepper. Be fine.

2. Put all the seasonings together.

3. Bring the pork down to ferment. Massage to soak into the meat.

4.Ferment for at least 6 hours (overnight is best)

👉 Tip: Use a fork to poke the pork before fermenting. It will be super meat.

🔥 How to Bake a Charcoal Stove (Authentic Antique Formula)

1. Light the charcoal stove. Use the central light relatively to the weak (not too strong).

2. Put the pig on the grill. A little fire away.

3. Reverse every 3-5 minutes

4. During grilling, reapply the remaining fermented water.

5. Grill for 20-30 minutes until cooked, fragrant, beautiful red.

👉 Ancient techniques:

• At the end, apply "honey with a little water" glaze. It will be as shiny as a famous shop.

• Take a pile of charcoal on one side and smell it lightly.

🔥 How to Use Incubator, Fryer, Temperature & Red Pig Baking Time

• Burner setting: 180 ° C (upper-lower light)

• Bake approximately: 25-35 minutes (depending on the thickness of the pig)

🔪 How to slice

• 5 minutes of pork rest after grilling

• Sliced to be soft and beautiful

🍯 Red Pig Water (Ancient Recipe)

• Remaining fermented water

• 1 cup broth

• 1 tablespoon of beep sugar

• Water-soluble cornstarch

👉, simmer to boil, thicken the corn flour, pour it on the red pig.

💥 tips to be delicious at the level of the famous store.

• Use "pig's neck ridge" to be the softest and juicy.

• Don't use strong fire. The pig will be stiff.

• There must be a "charcoal smoke smell" to get a real antique feed.

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