Dejah's foodblogging this week!

[hzrt8w]

2. Another approach to make BBQ pork is do the marination overnight as said. Instead of baking the BBQ pork for 1.5 hour in the oven at 300F, first simmer the pork in a solution made of Chinese Marinade and Dark Soy Sauce and water. (About 1:2:5 ratio, as Chinese Marinade is really salty). Mix just enough of this solution to cover your pork. Make sure the heat is at the minimum to simmer the pork. After about 1 hour, then hook up the pork in the oven and bake it at 425F for 20 minutes or so (and baste while baking) to give it the finishing touch. The simmering method (instead of all baking) should yield the pork as tender yet juicy and with a crispy skin. Some restaurants make it this way.

I edited the original posting of this note on point (2). Simmering the pork for 1.5 hour (originally posted) may be a bit too long, as the pork still needs to be baked for 20 minutes or so. I changed it to 1 hour. Start with that and adjust.

[jo-mel]

Dejah - "I take cheap metal poultry skewers ( the ones used to seal up a bird once it is stuffed) and bend them into S hooks."

I never thought of those skewers. I'm going to toss out my clumsy coat hanger 'S' hooks. They hang too low!

Thanks!

[BettyK]

hrzt8w, I made the Chinese BBQ pork. I am pleased to report that it was just fabulous. The most succulent BBQ pork I've had in a long time. I used pork butt cause I like a little fat. It was a bit of a challenge to cut that big roast into long strips but I think I did a pretty good job. I even made those diagonal slashes. Wish I had a digital camera. It was not only a feast for the eye but also a feast for the tummy. Thank you, thank you, thank you.

[hzrt8w]

You are very welcome, Betty. It is my greatest pleasure to share cooking tips with fellow posters. My motto is "Life is too short for mediocre food!" You can produce many restaurant-quality (heck, better than most US based chop-suey restaurants) meals right from your own kitchen.

Did you end up using the LKK Chinese Marinade? Or did you make your own? Did you use their BBQ sauce to baste?

Let me know if you have questions on other recipes.

[BettyK]

Actually, after cutting that big roast, I was a little pressed for time (had to get back to work LOL) so I did a quick marinade with light and dark soy, hoisin, sugar, dry sherry, sesame oil, smashed ginger and garlic and in the fridge it went.

I used the LKK char siu glaze like you explained and added a little water as it was indeed very thick.

And of course I used your method for baking. When I go to the Asian store this week I will buy some chicken marinade and follow your recipe from A to Z. I will definitely be making this again very soon as there's just a tiny piece left. Should have made the whole roast into Char Siu.