What's for dinner tonight ?
- Thread starter scott craven
- Start date
Klob
Well-Known Member
Looks like you nailed it. Care to share the recipe?
Adrenafin
Well-Known Member
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
Attachments
CIVANO
Well-Known Member
not to highjack this but after seeing how good it looked I found this recipe with an interesting write-up
Char Siu (Chinese BBQ Pork), Restaurant-Style - The Woks of Life
Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!
thewoksoflife.com
Rain City
Crew Member
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.
Last edited:
Gallivanter
Crew Member
Sea Chaser
Crew Member
Brisket pho.
Next time I do a brisket I need to invite some help over to eat it. Brisket every meal 3 days in a row . Need some fish or something in my diet now
Rain City
Crew Member
Do you finish the pork belly somehow?
WHO DAT
Crew Member
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 Regards
ship happens
Well-Known Member
Yet to be deployed. The perfect eater
Can you explain your dredging/cooking process? Thanks.
adanac
Well-Known Member
Classic flour , beaten egg , cornflake crumb . I season the egg with salt and pepper . I let mine sit on a wire rack for 20 - 30 mins to really adhere to the fish .
Fly in a cast iron with an inch of oil , and a hood pat of butter ( how my mother has always done schnitzel and it imparts great flavour )
Hit with salt fresh out of the fryer
Serve with home made tartar
Mayo
Dijon
Lemon
Scallions
Fine diced pickle
Fine diced shallot
Fresh dill
Salt and pepper
IronNoggin
Well-Known Member
Similar threads
