Cooking Success!
So I tried out two recipes this past weekend and they turned out pretty spectacularly. I've decided to start posting the recipes on here as over time I misplace them or lose them (ie. i have to wipe my computer and all the recipes i bookmarked are no longer there). I also have some handwritten ones that I've gotten from random places and I'm sure that one day they will get lost during a house move. Anyways....away we go!!
Cha Siu (Chinese BBQ Pork)
This recipe comes from The Complete Encyclopedia of Chinese Cooking edited by Kenneth Lo (1979). My Aunt Min bought this book way back when and recommended this recipe for making cha siu. My local market had pork butt on sale for $0.99/lb so it was totally cheaper to make than it would be to buy it premade at the Chinese market (~$6/lb). She usually uses pork tenderloin, but it turned out just fine with the pork butt.
I doubled the marinade recipe as I had ~3.5 lbs of meat and let it marinate over night (~16 hrs), turning the meat in the morning and a few times during the day before cooking to make sure everything got exposed to the marinade.
2 Tbsp soy sauce
2 Tbsp dry sherry
2 tsp sesame oil
1 tsp salt
2 tsp ginger juice - I used my Microplane to finely grate the ginger and added that; similar effect can be obtained with a garlic press
2 Tbsp clear honey
1/4 c sugar
1-2 cloves minced garlic
2 lb pork butt, cut into 2x2x4" chunks
(1) Mix soy, sherry, oil, salt, ginger, honey, sugar & garlic
(2) Add pork and leave to marinate at least 6 hrs in the fridge, turning meat occasionally
(3) Place pork on wire rack in a roasting pan. Roast in oven at 350F oven, basting with pan juices frequently
(4) Turn meat after 20-30 mins so all sides of pork can be nicely browned. Will take 40-45 minutes to cook 2x2x4 chunks.
Cha Siu (Chinese BBQ Pork)
This recipe comes from The Complete Encyclopedia of Chinese Cooking edited by Kenneth Lo (1979). My Aunt Min bought this book way back when and recommended this recipe for making cha siu. My local market had pork butt on sale for $0.99/lb so it was totally cheaper to make than it would be to buy it premade at the Chinese market (~$6/lb). She usually uses pork tenderloin, but it turned out just fine with the pork butt.
I doubled the marinade recipe as I had ~3.5 lbs of meat and let it marinate over night (~16 hrs), turning the meat in the morning and a few times during the day before cooking to make sure everything got exposed to the marinade.
2 Tbsp soy sauce
2 Tbsp dry sherry
2 tsp sesame oil
1 tsp salt
2 tsp ginger juice - I used my Microplane to finely grate the ginger and added that; similar effect can be obtained with a garlic press
2 Tbsp clear honey
1/4 c sugar
1-2 cloves minced garlic
2 lb pork butt, cut into 2x2x4" chunks
(1) Mix soy, sherry, oil, salt, ginger, honey, sugar & garlic
(2) Add pork and leave to marinate at least 6 hrs in the fridge, turning meat occasionally
(3) Place pork on wire rack in a roasting pan. Roast in oven at 350F oven, basting with pan juices frequently
(4) Turn meat after 20-30 mins so all sides of pork can be nicely browned. Will take 40-45 minutes to cook 2x2x4 chunks.