On Saturday, December 8, 2018 at 1:49:21 AM UTC-10, Cindy Hamilton wrote:
> On Friday, December 7, 2018 at 8:52:47 PM UTC-5, wrote:
> > On Friday, December 7, 2018 at 5:39:47 PM UTC-6, dsi1 wrote:
> > >
> > > OTOH, you need 5 spice for roast pork.
> > >
> > > https://www.youtube.com/watch?v=Fr6xswgiIyA
> > >
> > Oh yum, a big old piece of fat meat. No thanks! My mother used to cook
> > some of the most gawd awful pieces of fat meat and she's rather had that
> > than lean meat. I guess that comes from being a farm girl and there was
> > fat meat on the table everyday. It would just turn us kids stomachs to
> > see that on the table.
> >
> > This brought back some unpleasant memories.
>
> Shoulder is common for char siu pork. If you want the flavor with even
> less fat, you can find recipe on the web for using loin, but that's a
> lot trickier to manage since it's so lean.
>
> Cindy Hamilton

On this rock, char sui is traditionally made with pork loin. We use the stuff mostly as a garnish for saimin and Chinese noodle dishes.

https://soranews24.com/2012/03/19/mc...laces-america/