chinese style bbq pork

AlaskanC · May 2007

Does anybody have a recipe? I have three long skinny pork tenderloins and I want to make bbq pork to take out on the boat this weekend.
I want a better/ homemade version instead of the store bought hot pink stuff, but still similar in a way.

YB · May 2007

AlaskanC,
Here is a recipe you could try...You and Brent have a great weekend on the boat.
Larry
[ul][li]chinese bbq pork[/ul]

BajaTom · May 2007

AlaskanC,
Here is one from Paul Kirks book. 2 c ketchup 1 c white vinegar 1 c dark brown sugar 1/2 c pineapple juice 2 tbsp soy sauce 1 tsp gr ginger 1 tsp salt 1/2 tsp cayenne Combine ingredients and bring to a boil. Simmer for 15/20 minutes. Good luck, Tom

EGGOMANIAC · May 2007

YB,[p]That looks pretty good. I thought the key to Chinese BBQ was 5 spice stuff.[p]I been wrong before...well, only once.

thirdeye · May 2007

<p />AlaskanC,[p]Richard showed me the way to Char Sui pork with his recipe. It looks like this. It does have some red food coloring in the marinade....so, what do you have against hot pink??[p]It's wonderful hot. And very good cold as well. I made my last batch with some bacon fried rice as a side.[p][p]~thirdeye~

AlaskanC · May 2007

thirdeye,[p]I found Richards recipe -it sounds pretty good. Do you think it would work if I left the tenderloins intact instead of cutting them into strips?[p]And as for the hot pink meat - hey, if that's your thang then who am I to judge?[p];)

All over the map · May 2007

AlaskanC,[p]where is the recipe?

Richard · May 2007

All over the map,[p]Drop me an email addy, 'cause there are several pictures attached and I have not figured the picture posting situation out yet and my Living Cookbook recipe program will not let me copy and paste to the forum.

AlaskanC · May 2007

All over the map,[p]I found it in the archives, but then Richard was kind enough to email it to me. It sure looks good!!

AlaskanC · May 2007

Thanks Larry! That looks like a good recipe too. They had the little 1.5lb tenderloins on sale at the store so I might have to go back and get a few more!

Unknown · May 2007

AlaskanC,[p]CHINATOWN RIBS

Source: Adapted from Raichlen on Ribs (Workman Publishing, 2006)
Method: Indirect grilling/ smoking
Yield: Serves 4
For the marinade/ sauce:
1 cup hoisin sauce
1/2 cup sugar
1/2 teaspoon Chinese five spice powder
1/2 cup soy sauce
1/3 cup Chinese rice wine or dry sherry
3 tablespoons Asian (dark) sesame oil
5 cloves garlic, peeled and crushed with the side of a cleaver
5 slices ginger (each 1/4-inch thick), peeled and crushed with the side of a cleaver
3 scallions, trimmed, white part brushed with the side of a cleaver, green part minced
2 racks of St. Louis-cut spare ribs or baby back ribs (4 to 5 pounds)
You'll also need: 2 cups wood chips or chunks (preferably cherry), soaked for 1 hour in water to cover, then drained
Make the marinade/sauce. Place the hoisin sauce, sugar and five spice powder in a non-reactive mixing bowl and whisk to mix. Add the soy sauce, rice wine, and sesame oil and whisk until the sugar dissolves. Stir in the garlic, ginger, and scallions.
Remove the membrane from the backs of the ribs.
Place the ribs in a nonreactive baking dish just large enough to hold them. Pour 2/3 of the marinade over the ribs, turning to coat both sides, spreading the marinade all over the ribs with a rubber spatula. Reserve the remaining marinade for serving. Cover the ribs and marinate in the refrigerator for at least 4 hours or as long as overnight. Note: the ribs can also be marinated in large resealable plastic bags.
Set up the grill for indirect grilling and preheat to medium 350 deg. Brush and oil the grill grate.
Drain the ribs well and arrange on the grate, bone side down, over the drip pan away from the heat. Toss half the wood chips on each mound of coals. Cover the grill and cook the ribs until dark brown and very crisp on the outside, yet tender enough to pull apart with your fingers, 1-1/4 to 1-1/2 hours. Replenish the coals as needed. When ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
Meanwhile, transfer the reserved marinade to a saucepan and gently simmer for 3 minutes over medium heat. Let the resulting sauce cool to room temperature, then strain it into an attractive serving bowl.
Transfer the ribs to a large platter or cutting board, and cut the racks in half, widthwise (or into individual ribs). Brush or drizzle the ribs with some of the reserved marinade/sauce and sprinkle with scallion greens. Serve at once. [p]

thirdeye · May 2007

AlaskanC, Richard[p]Both of you have incoming mail

fishlessman · May 2007

AlaskanC,
this is the one ive used, use less food coloring or none and the pink will go away. i used the same stuff on the ribs and it works better than any chinese food place around
[ul][li]chinese food[/ul]

chinese style bbq pork

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