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Chinese barbeque pork -- ideas, please

Alex

By Alex
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Alex

Alex

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Posted

While browsing through Grace Young's Stir-Frying to the Sky's Edge last week, I ran across her recipe for Chinese Barbeque Pork, of which I'm extremely fond but never made at home. As the kitchen gods would have it, I recently acquired a small pork shoulder from my favorite purveyor, so here we go. I then checked out Ken Hom's recipe, which is similar except for the omission of sesame oil, substitution of ground black pepper for white, and addition of garlic and five-spice powder.

 

I know that this pork is traditional in some noodle dishes (Singapore noodles, etc.), soups, and fried rice. It also can be served on its own. However, me being me, I was wondering if any eG'ers knew of, or could otherwise suggest, some less traditional and intriguing uses.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

mgaretz

mgaretz

Posted
Posted (edited)

Wow.  I've posted so many variations on it I can't count.  Do a search here for char siu and you should find a lot of ideas, mine and many others.  My latest fave is chunks or country rib sized pieces done in the air fryer.  Check out the air fryer topic for more info.

Edited by mgaretz (log)
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ChrisTaylor

ChrisTaylor

Posted
Posted

There's a recipe that's done in a wok. I've seen that doing the rounds here. It's maybe the least time-consuming variation I've seen. I liked the method in the recently-released All Under Heaven, though. The book itself is a worthy addition to most anyone's collection, and the pork appealed to adult and child alike. I served leftovers in a sandwich, just as I would with any kind of roast or barbecued meat. It's not like the flavour profile is too far removed from barbecue.

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liuzhou

liuzhou

Posted
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Anything you can do with non-Chinese BBQ pork can be done with the Chinese. I like it on a sandwich with lime pickle!

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Alex

Alex

Posted
  • Topic Starter
Posted
8 hours ago, mgaretz said:

Wow.  I've posted so many variations on it I can't count.  Do a search here for char siu and you should find a lot of ideas, mine and many others.  My latest fave is chunks or country rib sized pieces done in the air fryer.  Check out the air fryer topic for more info.

 

 

Thank you, thank you. I had searched for just the English name. Duh.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

dcarch

dcarch

Posted
Posted

"--- I ran across her recipe for Chinese Barbeque Pork, ---"

 

There are two main kinds of BBQ pork. Which one are you talking about?

 

dcarch

Alex

Alex

Posted
  • Topic Starter
Posted
2 hours ago, dcarch said:

"--- I ran across her recipe for Chinese Barbeque Pork, ---"

 

There are two main kinds of BBQ pork. Which one are you talking about?

 

dcarch

 

This one, taken from another of her books. This is the Ken Hom recipe I mentioned. Sorry for not linking to them in my op.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

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