Are brisket and BBQ pork the same thing

Not the same thing.

Barbecued pork is a colorful and flavorful traditional dish that belongs to the Cantonese cuisine. It includes roast goose, pigeon, suckling pig, barbecued pork and some marinated dishes. Roasted meat is actually divided into two kinds of "roast" and "wax", but now people always call "roasted meat" together, and don't care much about the type.

Barbecued pork is usually marinated in a secret sauce for a period of time and then roasted in the oven. Barbecued goose and suckling pig with crispy skin, fat, and a slightly sweet taste loved by Cantonese people is a delicacy deep in the memories of the old Guangdong people.

Marinated meat, also known as marinated vegetables, is the initial processing and blanching of raw materials in the prepared marinade cooked dishes. Generally can be divided into red brine, yellow brine, white brine three categories. Brined meat is mainly processed with spices and meat as the main raw material. Most of the brine seasonings have the effect of appetizing and skin-healthy benefit, eliminating food and stagnation.

Expanded Information:

One, the classification of roasted pork

1, burnt mainly includes roast goose The main dishes include roast goose, pigeon, suckling pig, barbecued pork, and some marinated dishes. Generally is first marinated in a secret sauce for a period of time and then put into the oven to bake, roast goose, suckling pig skin crispy, fat, taste slightly sweet. The marinated dishes are relatively light, with marinated goose palms (wings) and marinated duck kidneys.

2, preserved meat varieties are: preserved sausage, preserved meat, dried meat, Meiji phoenix cake, egg yolk phoenix marjoram, soy sauce sealing meat, drying meat, money slice, preserved pig's heart, preserved pork, preserved duck, preserved pigeon, preserved chicken thighs, preserved suckling pig, preserved fish fillet, and so on.

Second, brined meat characteristics

1, brined meat texture and rich flavor. When brining raw materials, according to the texture of the raw materials and eaters of brine taste requirements, can be raked raked, can be soft soft, the crispy crisp, he gave the richest taste, the most palatable.

2, pleasant aroma, moist and not greasy. Due to brine in a certain amount of spices with their respective pungent flavor and aroma, so brine out of the dishes in addition to a mellow sense of five flavors, there are special aroma. These aromas can be refreshing, wake up the brain, so when you taste the brine, you can achieve both good taste sensations, but also produce good olfactory sensations, is the superior dishes with wine.

3, easy to carry, easy to store. Brine dishes, due to heat will make the raw materials in the protein denaturation, which in turn produces dehydration phenomenon, so that the brine raw materials containing water weakened, which increases the storage period of raw materials and storage period, brine raw materials due to the lack of juice, it is easy to carry, it is the first choice of food for traveling.

Baidu Encyclopedia - Barbecued Meat

Baidu Encyclopedia - Marinated Meat