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rice wine?

Dimple's Mom
Dimple's Mom Posts: 1,740
edited November -0001 in EggHead Forum
I have a recipe that calls for 1 T of rice wine. Do you suppose it means rice wine vinegar?

It's a recipe for Char Siu - Chinese BBQ Pork.

Thanks
Gwen
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Comments

  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    Never mind. I found Mirin, sweet rice wine, in my pantry. It's like a grocery store in there!

    Gwen
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  • Richard Fl
    Richard Fl Posts: 8,297
    I am sur

    Pork, Butt, Char Sui, Oriental

    This batch was done 10/01/06 using a rack made by Thirdeye, Used guava wood and some apple for smoke, BGE large was set up indirect at 425F, cooked 10 minutes to sear and then reduced to 325-350. Total time 1 hour. If you want a sweeter pork, sprinkle turbindo sugar on meat before cooking.




    INGREDIENTS:
    4 Lbs. Pork Butt, Boneless
    SAUCE
    1 Cup Chinese Wine or White Sherry
    3/4 Cup Brown Sugar, Turbindo
    1/2 Cup Soy Sauce
    1 Cup Ketchup
    1 Tbs. Salt
    2 Tbs Liquid Smoke, Oven Method
    2-3 Drops Red Food Coloring, Careful it is messy.




    Procedure: Oven Method
    1 Cut butt into 2-3 inch long pieces about 1 inch cross-section.
    2 Marinate in sauce for 2-4 hours or overnight in refrigerator.
    3 Hang suspended by "S" hooks on the oven rack, with a drip pan and 1 inch of water below it.
    4 Pre-heat oven to 425°F for 5-7 minutes, then reduce heat to 350°F and cook for about 30-45 minutes. The meat should not be dried out. Baste with remaining sauce once or twice during the cook.
    5 If doing outside on a BBQ grill, the liquid smoke may be omitted and wood chips added to the fire. If you do not have a rack, get the meat as high off the coals as possible, and turn every 10 minutes or so. Watch out for grease flare-ups. Use a drip pan under this if possible to avoid the flare.
    BGE METHOD, 10/01/06:
    1 Rack set-up in BGE.
    2 Did 4 pounds of butts on the BGE today.
    3 Doubled the marinade recipe.
    4 Marinaded for 18 hours in the refrigerator.
    5 Had a hanging rack and after the pork strips were hung,
    6 Before placing in the BGE with legs up plate setter at 425°F. Sprinkled with turbindo sugar all over for a crispy. sweet effect.
    7 Placed rack in BGE and brought the temperature back up to 425°F. When it was reached, shut down the damper on the botton and the top to reach 350°F. Did not baste anymore.
    8 Left alone for a total cooking time of 60 minutes.
    9 Tried to use a thermometer with an outside wire to read, however the meat was so thin that the meat was at 210°F in about 15 minutes and I knew this was Wacky!.
    10 Butts are ready.
    11 Left Blank
    12 Left Blank
    13 Chow Time!


    Recipe Type
    Meat, Side Dish

    Recipe Source
    Author: Richard Howe

    Source: BGE Forum, Richard, 10/01/06,



    e rice wine vinegar is appropriate!
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