Gary H. NJ
TVWBB Platinum Member
Hey all. I've been enjoying everyone's posts here, even if I don't post comments. A lot of you are living the good life!
Last night I started off marinating 2 lb of pork loin (cut in 3/8-1/2 inch slices) in a homemade char siu marinade overnight. The secret ingredient for authentic flavor is fermented red tofu.
At noon today I made the stock for the soup using pork bones, chicken carcass, carrots, celery, pan-roasted garlic, onion, scallions, ginger, black peppercorns. Simmered for three hours, drained out the solids and surface fat and added a little miso and soy for flavor, salt and white pepper to taste.
While that simmered, I grilled the char siu. I usually use pork butt, but the loin came out great. Tender too.
Finished the broth with dried and fresh shiitake mushrooms and served with wonton noodles, watercress, Fuzhou fish meatballs, fried fishballs, bunashimeiji (beech) mushrooms and the sliced char siu. A one-bowl dinner. Tasty on a chilly evening too.
Make your own Chinese char siu (recipe courtesy of Ken Hom):
2 lb pork butt, in 3/4 inch slices or strips
marinade:
2 Tbsp soy sauce
2 Tbsp Shaoxing wine or dry sherry
2 Tbsp brown sugar
1 Tbsp minced garlic
1 Tbsp brown bean sauce
1 Tbsp hoisin sauce
1 Tbsp mashed red tofu
1 tsp five-spice powder
Marinate the pork for 24 hours, then grill on medium heat until well done, basting with a 1 to 1 honey>water mixture. Be careful not to burn the pork. When done, slice pork to serve, or use in a stir fry with veggies.
Last night I started off marinating 2 lb of pork loin (cut in 3/8-1/2 inch slices) in a homemade char siu marinade overnight. The secret ingredient for authentic flavor is fermented red tofu.
At noon today I made the stock for the soup using pork bones, chicken carcass, carrots, celery, pan-roasted garlic, onion, scallions, ginger, black peppercorns. Simmered for three hours, drained out the solids and surface fat and added a little miso and soy for flavor, salt and white pepper to taste.
While that simmered, I grilled the char siu. I usually use pork butt, but the loin came out great. Tender too.
Finished the broth with dried and fresh shiitake mushrooms and served with wonton noodles, watercress, Fuzhou fish meatballs, fried fishballs, bunashimeiji (beech) mushrooms and the sliced char siu. A one-bowl dinner. Tasty on a chilly evening too.
Make your own Chinese char siu (recipe courtesy of Ken Hom):
2 lb pork butt, in 3/4 inch slices or strips
marinade:
2 Tbsp soy sauce
2 Tbsp Shaoxing wine or dry sherry
2 Tbsp brown sugar
1 Tbsp minced garlic
1 Tbsp brown bean sauce
1 Tbsp hoisin sauce
1 Tbsp mashed red tofu
1 tsp five-spice powder
Marinate the pork for 24 hours, then grill on medium heat until well done, basting with a 1 to 1 honey>water mixture. Be careful not to burn the pork. When done, slice pork to serve, or use in a stir fry with veggies.
