ASIA GRILLING AROUND THE WORLD
America isn’t the only country where people enjoy a good BBQ meal. All across the globe, people grill their meat and vegetables. The types of BBQ that are popular across Asia will be discussed in this article.
From Cantonese Char Siu to Pilipino Lechon, there are many different types of cooking that use smoke and flame to produce delectable regional food.
CANTONESE
In fact, what we conceive of as “Chinese BBQ” comes from the province of Cantonese. A glazed exterior of roasted duck, geese, and hog is glazed with sauces of honey, soy sauce, garlic and fermented bean curd, giving the meat an unmistakable sheen and crispiness that is unmatched anywhere else.
The high-heat grilling of meats in vertical ovens that are subsequently placed in storefront windows has become associated with window shopping in China, even though it is often referred to as street cuisine in the West.
It is considered a “everyman’s dinner” in Cantonese culture and is often served with two different sliced varieties of meat over a side dish like as rice or veggies, comparable to the boxed lunches of Hawaii and Polynesia.
JAPANESE
It is unusual to visit a “American Style BBQ” restaurant in Japan, and their barbecue is much different from what we are used to in the United States and other parts of Europe.
There are many other methods, including Yakiniku, which involves grilling bite-sized, thin slices of pork and beef over an open flame, and Teppanyaki, which involves grilling meat and vegetables on an iron plate, similar to cooking a la plancha.
A characteristic of Japanese barbecue is that it emphasizes and enhances taste, particularly in the case of meat. This is due to the meticulous attention to detail that can be put into ingredients such as the highly sought-after Japanese Wagyu beef, among other things.
If there is any seasoning before to cooking, it will be mild; dipping sauces and spices, on the other hand, will be accessible after the cooking has finished. Yakiniku is often prepared immediately at the table, and is normally prepared by the youngest or most junior member of the group, who will then serve the more senior members of their group.
When it comes to Teppanyaki, it is more of an experience, as the chef will skillfully move items through the cooking process before feeding them straight to the table.
BARBECUED IN KOREAN OR K-BBQ
Currently, Korean BBQ is one of the most popular grilling techniques in the world, ranking second only to Japanese barbecue in terms of popularity. The cuisine is great, despite the fact that it is heavily marinated.
K-BBQ is similar to Japanese Yakiniku in that it is prepared by the diners themselves. Short ribs (Galbi), pork belly, beef tenderloin, brisket, rib eye, and sirloin (Bulgogi) are marinated in tastes of garlic, soy sauce, ginger, onions, sugar, and sesame oil before being grilled (to add an aromatic finish).
A small amount of chicken can also be found in this area. Many Banchan side dishes, such as grilled leek, asparagus, and mushrooms, as well as lettuce wraps, kimchi, and pickled vegetables will assist to keep the palate from becoming too tired.
The rest of the meal will be made up of a variety of other foods. It’s also possible to jazz up the dish with a variety of dipping sauces such as fermented bean paste and hot chili paste. Fantastic food, amazing beverages, and a good time with friends or family are all part of the Korean BBQ experience.
MONGOLIAN
Mongolian Barbecue is often made out of thinly sliced slices of lamb that are placed between stones and piled in a pot over an open fire, according to the tradition. Whole marmots and goats are also available, which are dressed and then grilled over an open flame. Simple, to say the least. And it’s really delectable.
PHILIPPINES
Those traveling to the Philippines are more likely to see skewered pig and poultry that has been marinated in a mixture of ketchup and pineapple juice, or 7-Up and lime juice.
Plantains will also be skewered and flame-roasted as a side dish to accompany the main course. The lechon (whole hog), which is served on exceptional occasions, is divided from head to tail and grilled over fire. Awe-inspiring is an understatement.
TAIWANESE
Barbecue is a way of life in North America and Africa, as well as a noun and a verb in those regions. This popular outdoor activity involves grilling fragrant marinades and thinly sliced meat over open flames between pieces of bread or with coconut rice as an accompaniment.
Wherever you reside on the planet, there is some type of barbecue to be found as long as there is fire, smoke, and meat available.
Does your favorite barbecue style have a particular meaning to you, one that you find yourself gravitating toward while you’re cooking?