Salted Egg Yolk Barbecued Pork


Salted Egg Yolk Barbecued Pork

This classic Cantonese dish features the fragrant aroma of barbecued pork wrapped in the sandy, sticky texture of salted egg yolk. The tenderness of the meat and the salty, fragrant flavor of the egg yolk explode in your mouth, a truly satisfying experience! Let me tell you, this dish wouldn't be worth hundreds of dollars in a restaurant. Making it at home is both delicious and economical, transforming a high-end restaurant experience into a value-for-money home-style meal. Make one now and delight your taste buds and wallet!

Ingredients

Steps

  1. Wash the meat and cut from the top down with scissors, cutting all the way to the bottom without cutting through the sides or the bottom. Create a pocket for the meat. My little beast can't handle fat, so I chose tenderloin this time. If you don't mind a little fat, I've used pork belly before, which is even more tender, juicy, and flavorful.
    Wash the meat and cut from the top down with scissors, cutting all the way to the bottom without cutting through the sides or the bottom. Create a pocket for the meat. My little beast can't handle fat, so I chose tenderloin this time. If you don't mind a little fat, I've used pork belly before, which is even more tender, juicy, and flavorful. Wash the meat and cut from the top down with scissors, cutting all the way to the bottom without cutting through the sides or the bottom. Create a pocket for the meat. My little beast can't handle fat, so I chose tenderloin this time. If you don't mind a little fat, I've used pork belly before, which is even more tender, juicy, and flavorful.
  2. Stuff the yolks: Stuff the salted egg yolks into the meat pockets one by one, like sausage, squeezing them up and down until they're full. A small tenderloin can hold about eight yolks. Seal the pockets: Insert a toothpick into the opening or tie it with cotton string to prevent the yolks from escaping during baking.
    Stuff the yolks: Stuff the salted egg yolks into the meat pockets one by one, like sausage, squeezing them up and down until they're full. A small tenderloin can hold about eight yolks. Seal the pockets: Insert a toothpick into the opening or tie it with cotton string to prevent the yolks from escaping during baking. Stuff the yolks: Stuff the salted egg yolks into the meat pockets one by one, like sausage, squeezing them up and down until they're full. A small tenderloin can hold about eight yolks. Seal the pockets: Insert a toothpick into the opening or tie it with cotton string to prevent the yolks from escaping during baking. Stuff the yolks: Stuff the salted egg yolks into the meat pockets one by one, like sausage, squeezing them up and down until they're full. A small tenderloin can hold about eight yolks. Seal the pockets: Insert a toothpick into the opening or tie it with cotton string to prevent the yolks from escaping during baking. Stuff the yolks: Stuff the salted egg yolks into the meat pockets one by one, like sausage, squeezing them up and down until they're full. A small tenderloin can hold about eight yolks. Seal the pockets: Insert a toothpick into the opening or tie it with cotton string to prevent the yolks from escaping during baking.
  3. Prepare the sauce: Take a bowl, crush 3 cloves of garlic, add white pepper powder, ginger slices, honey, light soy sauce, oyster sauce, cooking wine, dark soy sauce, and barbecue sauce, mix well.
    Prepare the sauce: Take a bowl, crush 3 cloves of garlic, add white pepper powder, ginger slices, honey, light soy sauce, oyster sauce, cooking wine, dark soy sauce, and barbecue sauce, mix well.
  4. marinate the meat: put the meat stuffed with egg yolk into the sauce bowl, massage it with your hands for a few minutes, and then marinate it in the refrigerator overnight. Remember to take it out and turn it over in the middle to make the meat more evenly flavored.
    marinate the meat: put the meat stuffed with egg yolk into the sauce bowl, massage it with your hands for a few minutes, and then marinate it in the refrigerator overnight. Remember to take it out and turn it over in the middle to make the meat more evenly flavored.
  5. Grilled BBQ Pork: Preheat the oven, spray a baking sheet with oil, and place the marinated meat on it. Bake at 180°C for 35 minutes. (This is your own oven, so be careful not to burn it.) Turn it over every 15 minutes or so, and brush with honey for the last 5 minutes. It's salty and flavorful, absolutely delicious! Hey, don't look at that piece of meat next to it; that's the eel I grilled for my little beast. Just smell it through the screen. 😂
    Grilled BBQ Pork: Preheat the oven, spray a baking sheet with oil, and place the marinated meat on it. Bake at 180°C for 35 minutes. (This is your own oven, so be careful not to burn it.) Turn it over every 15 minutes or so, and brush with honey for the last 5 minutes. It's salty and flavorful, absolutely delicious! Hey, don't look at that piece of meat next to it; that's the eel I grilled for my little beast. Just smell it through the screen. 😂 Grilled BBQ Pork: Preheat the oven, spray a baking sheet with oil, and place the marinated meat on it. Bake at 180°C for 35 minutes. (This is your own oven, so be careful not to burn it.) Turn it over every 15 minutes or so, and brush with honey for the last 5 minutes. It's salty and flavorful, absolutely delicious! Hey, don't look at that piece of meat next to it; that's the eel I grilled for my little beast. Just smell it through the screen. 😂 Grilled BBQ Pork: Preheat the oven, spray a baking sheet with oil, and place the marinated meat on it. Bake at 180°C for 35 minutes. (This is your own oven, so be careful not to burn it.) Turn it over every 15 minutes or so, and brush with honey for the last 5 minutes. It's salty and flavorful, absolutely delicious! Hey, don't look at that piece of meat next to it; that's the eel I grilled for my little beast. Just smell it through the screen. 😂 Grilled BBQ Pork: Preheat the oven, spray a baking sheet with oil, and place the marinated meat on it. Bake at 180°C for 35 minutes. (This is your own oven, so be careful not to burn it.) Turn it over every 15 minutes or so, and brush with honey for the last 5 minutes. It's salty and flavorful, absolutely delicious! Hey, don't look at that piece of meat next to it; that's the eel I grilled for my little beast. Just smell it through the screen. 😂
  6. Cut it into thick pieces after it cools down a bit and eat it while cutting 😂
    Cut it into thick pieces after it cools down a bit and eat it while cutting 😂
Languages
Gegrilltes Schweinefleisch mit gesalzenem Eigelb - Deutsch (German) version
Salted Egg Yolk Barbecued Pork - English version
Cerdo a la barbacoa con yema de huevo salada - Española (Spanish) version
Porc au barbecue au jaune d'œuf salé - Français (French) version
Babi Panggang Kuning Telur Asin - Bahasa Indonesia (Indonesian) version
maiale alla griglia con tuorlo d'uovo salato - Italiana (Italian) version
塩卵黄のバーベキューポーク - 日本語 (Japanese) version
소금에 절인 계란 노른자 바비큐 돼지 고기 - 한국인 (Korean) version
หมูบาร์บีคิวไข่แดงเค็ม - แบบไทย (Thai) version
鹹蛋黃叉燒 - 香港繁體中文 (Traditional Chinese - Hong Kong) version