"big snip"

"Vertically from horizontal skewers"? I don't get it!

Peter

----------------------- Skewer
x x x
x x x
x x x
x x x
x x x
pork strips hanging

If this comes out in the same format, it'd be a good illustration!

After trying this a number of times, and giving up(because it never
comes out right), I am doing it again. I have two pieces of pork (not
the loin, but strips of butt),and they have been marinating overnight in
a concoction made from various recipes, along with a packet of that NOH
package mixed with a little water(that should give it the red color).
I'm thining of cooking them in the oven(250-275) on a low heat for a
couple hours
OR
325-350 for an hour.
Any sugestions on the method I'd appreciate.

On Tue, 07 Oct 2003 19:44:08 GMT, Frank Mancuso
> wrote:

>After trying this a number of times, and giving up(because it never
>comes out right), I am doing it again. I have two pieces of pork (not
>the loin, but strips of butt),and they have been marinating overnight in
>a concoction made from various recipes, along with a packet of that NOH
>package mixed with a little water(that should give it the red color).
>I'm thining of cooking them in the oven(250-275) on a low heat for a
>couple hours
>OR
>325-350 for an hour.
>Any sugestions on the method I'd appreciate.

I have always roasted the loins at 300-325 on a rack over a pan of hot
water. My marinade is hoisin sauce, 5 spice powder, garlic, ginger
and enough water to blend. A few drops of red food coloring is
typically added in "older Cantonese" restaurants.

CRP does not have the dark, luscious charring on the outside that one
desires with roasted beef or lamb. The pan of water adds great
moistness to the pork but sacrifices the outside crust.

CRP is typically made with loin. The butt cut is more fibrous and
better suited for slow "red" cooking. It'd be like making a filet
mignon dish with shoulder. Not right.

"Steve Wertz" > wrote in message
...
> On Tue, 07 Oct 2003 19:44:08 GMT, Frank Mancuso
> > wrote:
>
> >After trying this a number of times, and giving up(because it never
> >comes out right), I am doing it again. I have two pieces of pork (not
> >the loin, but strips of butt),and they have been marinating overnight in
> >a concoction made from various recipes, along with a packet of that NOH
> >package mixed with a little water(that should give it the red color).
> >I'm thining of cooking them in the oven(250-275) on a low heat for a
> >couple hours
> >OR
> >325-350 for an hour.
> >Any sugestions on the method I'd appreciate.
>
> Lee Kum Kee's char siu sauce makes a fairly authentic roast red pork.
> I don't use a pan underneath the pork. I hang it vertically from
> horizontal metal skewers from the highest rack in the oven and cover
> the floor of the oven with foil.


"Vertically from horizontal skewers"? I don't get it!

Peter

I use a pan, but put water in it. Then also put a rack in the water, and lay
the pork on the rack. That way, you don't have much cleaning of the pan to
do, and also the pork comes out very moist. I agree about the Lee Kum Kee
char siu sauce...

Steve Wertz wrote:

> On Tue, 07 Oct 2003 19:44:08 GMT, Frank Mancuso
> > wrote:
>
> >After trying this a number of times, and giving up(because it never
> >comes out right), I am doing it again. I have two pieces of pork (not
> >the loin, but strips of butt),and they have been marinating overnight in
> >a concoction made from various recipes, along with a packet of that NOH
> >package mixed with a little water(that should give it the red color).
> >I'm thining of cooking them in the oven(250-275) on a low heat for a
> >couple hours
> >OR
> >325-350 for an hour.
> >Any sugestions on the method I'd appreciate.
>
> Lee Kum Kee's char siu sauce makes a fairly authentic roast red pork.
> I don't use a pan underneath the pork. I hang it vertically from
> horizontal metal skewers from the highest rack in the oven and cover
> the floor of the oven with foil.
>
> -sw

--
Ken Berry
Tel/Fax: (61 2) 6258 0032
Mobile: 0429 99 88 67
Coast: (61 2) 4471 5782
e-mail:

"plr" > wrote in message
...
> "big snip"
>
> "Vertically from horizontal skewers"? I don't get it!
>
> Peter
>
> ----------------------- Skewer
> x x x
> x x x
> x x x
> x x x
> x x x
> pork strips hanging
>
> If this comes out in the same format, it'd be a good illustration!


It came out right, but I still don't get it.

Steve said: "I hang it vertically from
horizontal metal skewers from the highest rack in the oven and cover
the floor of the oven with foil."

How do you *hang* a horizontal skewer from an oven rack??

Peter

"Peter Dy" > wrote in message
om...
[...]
> How do you *hang* a horizontal skewer from an oven rack??


In other words, why don't you let the meat hang vertically from meat hooks
that themselves hang vertically from the oven rack?

Peter

"Frank Mancuso" > ¼¶¼g©ó¶l¥ó·s»D
...
> After trying this a number of times, and giving up(because it never
> comes out right), I am doing it again. I have two pieces of pork (not
> the loin, but strips of butt),and they have been marinating overnight in
> a concoction made from various recipes, along with a packet of that NOH
> package mixed with a little water(that should give it the red color).
> I'm thining of cooking them in the oven(250-275) on a low heat for a
> couple hours
> OR
> 325-350 for an hour.
> Any sugestions on the method I'd appreciate.

to prepare chinese roast pork, pork is hang horizontally and burn it by fire
directly. never use oven. if you treat it by fire, the edge of the port
will have a little dark but with a special taste that out of your
expectation.

clifford

"Steve Wertz" > wrote in message
...
> On Tue, 7 Oct 2003 09:31:32 +0100, "plr" >
> wrote:
>
> >"big snip"
> >
> > "Vertically from horizontal skewers"? I don't get it!
> >
> > Peter
> >
> >----------------------- Skewer
> > x x x
> > x x x
> > x x x
> > x x x
> > x x x
> >pork strips hanging
> >
> >If this comes out in the same format, it'd be a good illustration!
>
> Yeah - that's it. The skewers are laid across the oven rack/shelf on
> the uppermost rack setting and the pork hangs down between the slats
> of the rack.


Ah! I get it now. You have to strategically position the pork on the
skewer so they line up with the slats of the rack though.

I bought meat hooks in Chinatown recently; maybe I'll try making bbq pork
soon.

Peter

This is the way I do it.


Dragon Breath Cha Siu

36 Servings

This stuff is the real good tasting red colored pork that you will
find it served by itself or as an ingredient in lots of Chinese dishes
like fried rice and steamed or baked pork buns (cha siu bao). It took
me a lot of years to get it right. I perfected it while watching a
sweaty, fat, half naked, Chinese street corner cook in Singapore doing
his work. - Dave -

12 to 15 pounds pork butts
3 envelopes NOH cha siu seasoning mix
12 ounces hoisin sauce
2 cups light corn syrup
3 tablespoons salt
1/2 cup water

Trim and bone meat.
Cut meat into strips 1 to 1 1/2 inches wide.
Mix up the rest of the stuff and marinade the meat in the mixture for
at least a day, in the fridge; or freeze for later use.
Smoke in water smoker at 225-250° for about two hours.
After cooking for about 1 hour dip each piece in marinade and turn
over.
Cooked meat can be frozen for later use.


On Tue, 07 Oct 2003 19:44:08 GMT, Frank Mancuso
> wrote:

>After trying this a number of times, and giving up(because it never
>comes out right), I am doing it again. I have two pieces of pork (not
>the loin, but strips of butt),and they have been marinating overnight in
>a concoction made from various recipes, along with a packet of that NOH
>package mixed with a little water(that should give it the red color).
>I'm thining of cooking them in the oven(250-275) on a low heat for a
>couple hours
>OR
>325-350 for an hour.
>Any sugestions on the method I'd appreciate.

Dave wrote:
>
> This is the way I do it.
>
> Dragon Breath Cha Siu
>
> 36 Servings
>
> This stuff is the real good tasting red colored pork that you will
> find it served by itself or as an ingredient in lots of Chinese dishes
> like fried rice and steamed or baked pork buns (cha siu bao). It took
> me a lot of years to get it right. I perfected it while watching a
> sweaty, fat, half naked, Chinese street corner cook in Singapore doing
> his work. - Dave -
>
> 12 to 15 pounds pork butts
> 3 envelopes NOH cha siu seasoning mix
> 12 ounces hoisin sauce
> 2 cups light corn syrup
> 3 tablespoons salt
> 1/2 cup water
>
> Trim and bone meat.
> Cut meat into strips 1 to 1 1/2 inches wide.
> Mix up the rest of the stuff and marinade the meat in the mixture for
> at least a day, in the fridge; or freeze for later use.
> Smoke in water smoker at 225-250° for about two hours.
> After cooking for about 1 hour dip each piece in marinade and turn
> over.
> Cooked meat can be frozen for later use.

I use half a jar of Lee Kum Kee "Char Siu" sauce,
a shot of Brandy,
a half teaspoon of freshly ground Star Anise,
a big tablespoon of Honey
two teaspoons Hoisin

I find that overnight marination is too much as alot of
liquid will leech from the meat. I mariate for two to four hours,
then on a rack in 425 oven for 20-30 min, turn, baste once and
return to oven untill done. Done being how much you like the
edges of your Char Siu charred.