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Sunday, May 3, 2009
Char Siu Pork (serves 4)
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Ha Ha, Sakkarin. I could only get 2 very small tenderloins that day. The other one was waiting to be sliced. You must obviously like big portions. Remember it'll (usually) be eaten with other stuff.....
Hi Deb, Just thought I'd let you know I tried this recipe over the weekend. I did it on the grill (sans the sake -got to get me a bottle!) - I put a jelly roll pan- filled it with water with the wire rack all atop the grill. I let the 2 side burners and placed the pan atop the unlit side. It was so tender..even without the temp adjustment.. DELISH. Thanks for sharing>
Hi keelymarie, I look forward to reading your blog post. Remember to check out the updated version (link at end of post). Only difference is to leave out the veg oil from the marinade, in order to boil up and provide a smooth, non oily sauce.
For all your spanish food ingredients
14 comments:
This looks so good, if only I could persuade my OH that "pork is a sweet meat" (as those little mice in Babe say)!
Kavey, I haven't seen the film, but I think I get the gist. Do try this Pork, it's sweet as sweet can be.
Looks more like a portion for one to me!
Ha Ha, Sakkarin. I could only get 2 very small tenderloins that day. The other one was waiting to be sliced. You must obviously like big portions. Remember it'll (usually) be eaten with other stuff.....
Hi Deb,
What a triumph!!! Without doubt the best pork I have ever eaten. Never before have I had pork that moist and tender. Awesome flavour.
Cheers
Thanks Dean, so pleased you enjoyed it. The reason it so moist & tender is the cooking method with water to steam it.
I now cook all pork this way! even just a plain roast.
Hi Deb,
Just thought I'd let you know I tried this recipe over the weekend. I did it on the grill (sans the sake -got to get me a bottle!) - I put a jelly roll pan- filled it with water with the wire rack all atop the grill. I let the 2 side burners and placed the pan atop the unlit side. It was so tender..even without the temp adjustment.. DELISH.
Thanks for sharing>
Hi anonymous, so pleased you enjoyed it. Definitely very addictive too LOL
Going to try your recipe this week! Can't wait- I will link to you if I blog it!
Hi keelymarie, I look forward to reading your blog post. Remember to check out the updated version (link at end of post). Only difference is to leave out the veg oil from the marinade, in order to boil up and provide a smooth, non oily sauce.
Thanks! it is in the fridge marinating now! :) SMELLS so GOOD
Oh yum I may just pop by for dinner too LOL
Here's my post: http://keelymarie.com/2011/10/30/dim-sum-party-char-siu-bao-shumai/
Your Char Siu recipes worked out great! Next time I will use a roasting pan like you did, just need to buy one!
Hi Keeley, thanks so much for posting my recipe on your blog much appreciated. Your bao buns looks amazing.
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