Round-eye BBQ pork

R

Revathi S

New member
The consumer, not the meat. The kind used on banh mi's.

Yeah, char siu, siu mei, bbq pork, whatever. I've got a dozen
recipes, most so in-tents, they're freakin' black. None of those
Chinese resto versions with a stop-sign-red food coloring candied bark
us round-eyes have come to expect. That's what all the Viet places
that serve up a killer bbq pork banh mi serve. Anyone got a wimpy
white guy recipe?

nb
 
On 30 Mar 2011 19:15:20 GMT, notbob wrote:

Here's a Rhoda Yee recipe from her Chinese Village Cookbook.
She is Cantonese.

Char Siu
6-8 Servings

one 3 to 3 1/2 lb boneless pork butt
2 T hoisin Sauce
4 T catsup
4 T sugar
1 T dark soy sauce

Preparation: Cut pork butt into 4-inch by 2-inch strips. Mix rest of
ingredients and pour over pork pieces. Marinate at least 4 hours or
overnight.

Cooking: Preheat oven at 375? F. Line roasting pan with foil and
place pork on a roasting rack. Roast a total of 45 minutes, turning
over once or twice.

Do-ahead notes: Barbecued pork can be made anywhere from a few days
to two weeks in advance. Just wrap and freeze. For cold appetizers,
thaw, then slice just before serving. to reheat, thaw first and
reheat in a slow oven until just heated through (about 20 minutes).
Delicious either way.



--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Bryan" wrote in message
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On Mar 31, 3:22 am, "Tim W" wrote:

Hence sf's suggestion to use "catsup."

Oh yeah. A marinade of ketchup, lots of sugar and soy sauce.

It's a strange place this group.

I haven't been here long but already I am beginning to feel like I might be
trapped in a bizarre looking glass world or a kind of nightmare future where
people think they are enjoying cooking but actually all they do is watch it
on telly then mix up different combinations of processed foods and tinned
products.

Tim W
 
Tim W wrote:


Authentically, Chinese roast pork *does* have lots of red food coloring.
(Red is a "lucky" color in Chinese superstition.) But I'm not at all clear
about what notbob wants: Does he want Chinese or Vietnamese? I've got a
pretty good recipe for the Chinese stuff, but I've never seen exactly what
he's talking about when he brought "Viet places" into it.

Bob
 
On Thu, 31 Mar 2011 12:45:53 +0100, Tim W wrote:


i suggest you stop reading right away to avoid having your beautiful mind
sullied.

your pal,
blake
 
On Thu, 31 Mar 2011 11:45:49 -0400, I_am_Tosk
wrote:


Who haven't come up with a recipe yet.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/30/2011 9:15 AM, notbob wrote:

The package mixes from Noh might be what you're looking for. Super easy.
I recommend that you forget about adding water to the mix and just use
it as a dry rub. This mix is kinda red:

http://www.nohfoods.com/Products/chinesebarbeque.htm

The Chinese Roast Duck mix is pretty good too except that I've never
used it on duck - just roast chicken. Gosh, it's tasty. You can use it
to make roast pork too if you're not into red.

One of the Noh brothers was a classmate in college. He was pretty
haolified - we all was. Just call us bananas. :-)
 
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