Thread: Round-eye BBQ pork

On 30 Mar 2011 19:15:20 GMT, notbob <[email protected]> wrote:

> 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?
>
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.

"notbob" <[email protected]> wrote in message
news:[email protected]..
> 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?
>

Er.. you are looking for a recipe with plenty of artificial colouring in it?
And you don't want it too authentic?

Tim W

On Mar 31, 3:22*am, "Tim W" <tim.wn...@mtavirgin.net> wrote:
> "notbob" <not...@notbob.invalid> wrote in message
>
> news:[email protected]..
>
> > 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?
>
> Er.. you are looking for a recipe with plenty of artificial colouring in it?
> And you don't want it too authentic?

Hence sf's suggestion to use "catsup."
>
> Tim W

--Bryan

"Bryan" <[email protected]> wrote in message
news:[email protected]..
On Mar 31, 3:22 am, "Tim W" <tim.wn...@mtavirgin.net> wrote:
> "notbob" <not...@notbob.invalid> wrote in message
>
>>
> > 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?
>
> Er.. you are looking for a recipe with plenty of artificial colouring in
> it?
> And you don't want it too authentic?

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:

>> 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?
>>
>
> Er.. you are looking for a recipe with plenty of artificial colouring in
> it? And you don't want it too authentic?

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:

> "Bryan" <[email protected]> wrote in message
> news:[email protected]..
> On Mar 31, 3:22 am, "Tim W" <tim.wn...@mtavirgin.net> wrote:
>> "notbob" <not...@notbob.invalid> wrote in message
>>
>>>
>>> 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?
>>
>> Er.. you are looking for a recipe with plenty of artificial colouring in
>> it?
>> And you don't want it too authentic?
>
> 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

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

your pal,
blake

In article <in1djl$4ca$[email protected]>, [email protected] says...
>
> "notbob" <[email protected]> wrote in message
> news:[email protected]..
> > 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?
> >
>
> Er.. you are looking for a recipe with plenty of artificial colouring in it?
> And you don't want it too authentic?
>
> Tim W

Yes, it sounds like that is what he is looking for, got one?? I like the
stuff too..

In article <in1pi7$64f$[email protected]>, [email protected] says...
>
> "Bryan" <[email protected]> wrote in message
> news:[email protected]..
> On Mar 31, 3:22 am, "Tim W" <tim.wn...@mtavirgin.net> wrote:
> > "notbob" <not...@notbob.invalid> wrote in message
> >
> >>
> > > 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?
> >
> > Er.. you are looking for a recipe with plenty of artificial colouring in
> > it?
> > And you don't want it too authentic?
>
> 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

And then there's the other side of the isle.. The somewhat detached from
reality food network judge wannabees

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

> 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?

Lee Kum Kee Char Siu Sauce.

http://www.amazon.com/Lee-Char-Sauce.../dp/B0014HG2O6

It's a bitch to work with, though.

-sw

On Mar 31, 9:57*am, Sqweutz <sle...@cruemail.pompost> wrote:
> On 30 Mar 2011 19:15:20 GMT, notbob wrote:
>
> > 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?
>
> Lee Kum Kee Char Siu Sauce.
>
> http://www.amazon.com/Lee-Char-Sauce.../dp/B0014HG2O6
>
> It's a bitch to work with, though.
>
> -sw

==
Why?...does it bite?
==

On Thu, 31 Mar 2011 11:45:49 -0400, I_am_Tosk
<[email protected]> wrote:

> And then there's the other side of the isle.. The somewhat detached from
> reality food network judge wannabees

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 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

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. :-)

"blake murphy" <[email protected]> wrote in message
news:197ipq4yut258.yg8e82chyjk3$.[email protected]..
> On Thu, 31 Mar 2011 12:45:53 +0100, Tim W wrote:
>
>> 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.
>>
>
> i suggest you stop reading right away to avoid having your beautiful mind
> sullied.
>
> your pal,
> blake

I can't. Already it is exercising a strange and peverse fascination for me.
I have to read it several times a day.

Tim w