On 2/20/2016 10:50 AM, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
>> On Saturday, February 20, 2016 at 7:15:30 AM UTC-10, cshenk wrote:
>>> sf wrote in rec.food.cooking:
>>>
>>>> On Fri, 19 Feb 2016 17:54:54 -0800 (PST), dsi1 >
>>>> wrote:
>>>>
>>>>>>
>>>>>> When I was in cardiac rehab they used to play a Hawaiian
>>>>>> version of Over the Rainbow. It was such a lovely, smooth
>>>>>> sounding version of the song. I Googled it and was surprised
>>>>>> to see the guy who sang it because it seemed ironic that the
>>>>>> music at a workout like that would be sung by someone who was
>>>>>> so enormously fat. Israel "IZ" Kamakawiwo'ole weighed in at
>>>>>> about 750 lb. and died at the age of 38 of weight related
>>>>>> problems. Hell of a singer.
>>>>>>
>>>>>>
>>>>>> https://www.youtube.com/watch?v=w_DKWlrA24k
>>>>>
>>>>> The voice of an angel! Here's my favorite song of his. Oddly
>>>>> enough, it was written by a Vietnamese guy.
>>>>
>>>> He had the voice of an angel and I loved the Hawaiian twist he
>>>> put on old standards.
>>>>>
>>>>> https://www.youtube.com/watch?v=yoRpWEE-E0Q
>>>>>
>>>>> I just put some taro leaves and pork in the slow cooker. I could
>>>>> have added a can of coconut milk in there and that would have
>>>>> been tasty but I resisted.
>>>>
>>>> Making slow cooker kalua pork?
>>>
>>> Sounds good!
>>>
>>> My slow cooker is doing a red cooked pork with the pork raised up
>>> on a little slotted insert I got ages ago (heck, might have been
>>> when I lived in Hawaii!). This one is using a korean based BBQ
>>> sauce so isnt authentic but DS1 would recognize it.
>>>
>>> Carol
>>>
>>> --
>>
>> It doesn't have to be authentic if it's tasty. The red pork is kau
>> yuk AKA, pot roast pork. I don't make it because the preparation is
>> involved. It's pork cooked 3 times. First it's boiled, then it's
>> marinated, then it's braised, then it's steamed. The red color comes
>> from Chinese red tofu but if you ask me, I think they cheat.
>
> No worries! Ths one would look close enough to the red cooked pork you
> see there. Instead of Char Sui sauce, it's a close cousin from Korea.
> Bit more heat there so I added some honey for a sweeter mix to bring it
> back more.

You're talking about the other red Chinese meat, char sui AKA Chinese
barbecue pork. I've never made that either but some recipes roast the
pork on hooks in the oven. It's great stuff! Char sui made with Korean
flavorings is going to be great too. My favorite Chinese pork is crispy
pork belly. I've never made it but it's the greatest of the Chinese pork.

The Chinese guy down the street used to make this kind of pork out of
his little shack. A errant automobile smashed into the shack which put
his roast pork operation out of commission. His food shack has been out
of operation for several years but I see the guy around. He says he's
going to build up the shack so he can be in operation again. I sure hope
he does. There was some work done on the building recently and a new
section was added. It looks like the work has stalled. My guess is it's
because he ran out of money. Boy, I know what that's like!



>
> The boiling is to reduce the fat but we directly marinade (death of
> 1,000 knives delivered so the marinade seeps in well) then suspend in
> crockpot so it's basically steaming and kind of baking at the same time
> in a low temp way.
>
> I do the majority of our cooking on the weekend so at the same time I
> have korean cross cut beef ribs marinating in shoyu amd jufran bannana
> sauce.
>
> On the oven I have 2lb steamed shrimp just finished and waiting to
> chill.
>
> Taking a little break then will look over my tomato sauce stocks. I
> suspect I am low on pizza sauce and I like best the stuff I make at
> home and freeze.
>