Looks like you nailed it. Care to share the recipe?Char siu. One of my all time favorite ways to cook some cheap meat (pork shoulder)
There are several videos on you tube, i just went with one that looked easiest. They all pretty much have the same ingredients more or less. Many use an air fryer, i used the oven with a cooking rack/grate that lifts the meat up and the air gets it all around. Cut the pork butt length wise with the grain into 3 or 4 chunks then punch with a fork all over so the marinade can enter all throughout. Bag or vacuum seal and let sit overnight. When you roast it, flip it often and baste with the marinade and go from broil to bake back and forth. High heat like 415 degrees. Enjoy and tight linesLooks like you nailed it. Care to share the recipe?
not to highjack this but after seeing how good it looked I found this recipe with an interesting write-upLooks like you nailed it. Care to share the recipe?
I really like the butt hack. Poor mans tenderloin when you cut it like that. We make this a couple times a month because it freezes so well in the marinade. Everyone loves the charred part best so I started doing it in more of a korean bbq kind of cut. I take a tenderloin and butterfly and tenderize it into a thinner sheet. Then I cut scores in both directions before marinating. I've marinated it as little as 30 minutes with this method and it ended penetrating enough. High heat on the charcoal and you get lots of nice crispy bits from the ridges. Bowl of steamed rice, some kind of steamed veg and a fried egg on top with a healthy scoop of garlic chili oil. Unbelievably easy and satisfying lunch or dinner.There are several videos on you tube, i just went with one that looked easiest. They all pretty much have the same ingredients more or less. Many use an air fryer, i used the oven with a cooking rack/grate that lifts the meat up and the air gets it all around. Cut the pork butt length wise with the grain into 3 or 4 chunks then punch with a fork all over so the marinade can enter all throughout. Bag or vacuum seal and let sit overnight. When you roast it, flip it often and baste with the marinade and go from broil to bake back and forth. High heat like 415 degrees. Enjoy and tight lines
Shayne
Do you finish the pork belly somehow?
Did those up for the Son, he likes to do Lardon dishes. salads (Frisee Lardon), pasta ect. Finishes it off in a skillet to render out some fat and make it crispier! nice sweet n salty. Best RegardsDo you finish the pork belly somehow?
Can you explain your dredging/cooking process? Thanks.View attachment 92095
Cornmeal crumbed fresh ling, the superior fish breading IMO
Can you explain your dredging/cooking process? Thanks.