chinese food

fishlessman

<p />this worked well for a superbowl, the chinese country loin and ribs cooked with the guidance of the maverick, the stir fry only took a few minutes to cook up, and the teryaki cooked in about a minute. hardly missed any of the game

Nature Boy

fishlessman,
Nice. Was wondering, did you use a pre mixed char siu seasoning for the red pork loin? If not, what was your marinade and what did you use for the coloring??[p]I cook this dish I started calling "candy pork" when the kids were really young and needed motivation to eat good food. Pork butt chunks marinated in the premixed char siu dry seasoning packets. You are supposed to mix the stuff with water and marinate, but I usually sub some sherry, a liitle rice vinegar, a little oil, pepper and some fresh ginger or garlic....and a good dose of turbinado sugar. Skewer them up and cook em at 250-275 direct for a couple hours. They end up with that tantalizing red color from the red dye in the dry mix, and a really great flavor. Would be cool to make it up from scratch if I knew what to color it with.[p]Winter stouts toya.
Chris

fishlessman

Nature Boy,
wasnt sure what sweet sherry was, used cream sherry. cut the loin off a country rib roast and removed some fat that was between the rib and the loin. 350 direct as high in the dome as possible. simmered some of the marinade down for basting, the charred areas were the best with the internals around 145. this was posted by Qsis a few years back.[p]Char Siu Chinese Marinade (Paul Kirk)[p]½ cup sugar
3 T. sweet sherry
2 T. soy sauce
½ cup hoisin sauce
2 teas. minced fresh ginger
½ teas. five-spice powder
1 teas. salt
½ teas. red food coloring[p]Mix the sugar into the sherry and soy sauce until sugar is dissolved. Add the rest of the ingredients and blend well.[p]Paul says he uses it mostly on pork strips and country-style ribs. He marinates those pieces for 2-4 hours. I marinate the pork loin overnight.[p]Cook to 140 degrees internal temperature.[p]

Unknown

Nature Boy,
The red color is from regular food dye and it is a mess if you do not use care the stain takes forever to get off of hands and use non plastic containers. Depending on amount a few drops will do you. A few years back I would take 4/5# boneless butt and cut into nice inch or so square and 2-3 in long. Marinate for a few hours and then hang on curtain hanger loops the ones with the sharp tip. Hung on the highest point on rack in oven @ 250 with a water drip pan and an hour or so at the end cranked to 350 to crisp up. Would be happy to provide recipe,but alas it has been in a storage unit for awhile. Regards Richard

TnJed

I love Kikkoman Ponzu. Good looking meal!

SGH

I know I'm about 9 years late but since it got bumped, brother that looks awesome. Great job. 

Tinyfish

^^^^better late then never.  Good cooks never go out of style.