Char Siu 'Red pork'

On Sun, 19 Jan 2025 01:02:17 -0000 (UTC), "Carol"

You keep repeating that it's a product from China. What's the big deal
about that? Most stuff from China is crap, this HFCS sauce included.
It's high time Der Führer put some tariffs on all that Chinese gunk!

--
Bruce
<Loading Image...

dsi1

2025-01-19 03:49:16 UTC

Post by Carol
Now to select photos for you all! Nothing surprising here for David as
he's seen this dish. It's often enough in cubes in his various soups.
This preparation uses a commonly shipped to USA product from China.
(Zoom in for the name).
Here is pork loin (2.25lbs) marinading for 4 hours. The jar is in the
backgound and you can zoom in for the label. (also some hard boiled
eggs cooking in a bowl).
https://postimg.cc/MvrfxPkL
After marinading, pre-heat the oven to 330F (yes, 330F). Add pork and
after 15 minutes, flip the pieces over. Cook another 20 minutes then
test a piece in the center. Ours was perfect so removed then and cut
most of it up.
Here just out of oven in a glass pan.
https://postimg.cc/jLrVTQqK
https://postimg.cc/zHFx8hpX
https://postimg.cc/ZWMVb4P3
The bowl is a Pho broth with Cloud ears and a few flat italian beans
simmered soft for Don's digestion needs just now. The beans weren't a
good match but live and learn!
The red pork was excellent!

Looks good but that's a lot of pork. All I need is a couple of thin
slices for my saimin.

https://photos.app.goo.gl/oxrXYZVnB6VGa1Ge8

Carol

2025-01-19 04:39:41 UTC

Post by dsi1

Post by Carol
Now to select photos for you all! Nothing surprising here for
David as he's seen this dish. It's often enough in cubes in his
various soups.
This preparation uses a commonly shipped to USA product from China.
(Zoom in for the name).
Here is pork loin (2.25lbs) marinading for 4 hours. The jar is in
the backgound and you can zoom in for the label. (also some hard
boiled eggs cooking in a bowl).
https://postimg.cc/MvrfxPkL
After marinading, pre-heat the oven to 330F (yes, 330F). Add pork
and after 15 minutes, flip the pieces over. Cook another 20
minutes then test a piece in the center. Ours was perfect so
removed then and cut most of it up.
Here just out of oven in a glass pan.
https://postimg.cc/jLrVTQqK
https://postimg.cc/zHFx8hpX
https://postimg.cc/ZWMVb4P3
The bowl is a Pho broth with Cloud ears and a few flat italian beans
simmered soft for Don's digestion needs just now. The beans
weren't a good match but live and learn!
The red pork was excellent!

Looks good but that's a lot of pork. All I need is a couple of thin
slices for my saimin.

Ah but I'm not making it for saimin bowls. It's to feed 2 people for 4
meals each spread over possibly the next 3-4 weeks.

Started with 36oz, post cooking probably 33oz, post dinner about 27oz.
13.5 oz each left.

<Chuckle> It probably won't last anywhere near that 3-4 weeks.

Our POV's are different. You are looking at buying a single bowl of a
specific type. I'm looking at a variety of dishes that need a garnish
of meat that this will fit over 3-4 weeks.

2025-01-19 11:17:49 UTC

Looks very tasty! Great job! =)

Carol

2025-01-19 17:21:07 UTC

Post by Carol
Now to select photos for you all! Nothing surprising here for
David as he's seen this dish. It's often enough in cubes in his
various soups.
This preparation uses a commonly shipped to USA product from China.
(Zoom in for the name).
Here is pork loin (2.25lbs) marinading for 4 hours. The jar is in
the backgound and you can zoom in for the label. (also some hard
boiled eggs cooking in a bowl).
https://postimg.cc/MvrfxPkL
After marinading, pre-heat the oven to 330F (yes, 330F). Add pork
and after 15 minutes, flip the pieces over. Cook another 20
minutes then test a piece in the center. Ours was perfect so
removed then and cut most of it up.
Here just out of oven in a glass pan.
https://postimg.cc/jLrVTQqK
https://postimg.cc/zHFx8hpX
https://postimg.cc/ZWMVb4P3
The bowl is a Pho broth with Cloud ears and a few flat italian beans
simmered soft for Don's digestion needs just now. The beans
weren't a good match but live and learn!
The red pork was excellent!

Looks very tasty! Great job! =)

Thanks! Easy to make too except have to leave time to marinade. You
can marinade it longer though, just not less than 4 hours. (this one
was about 5 hours).

2025-01-19 22:22:04 UTC

Post by Carol
Now to select photos for you all! Nothing surprising here for
David as he's seen this dish. It's often enough in cubes in his
various soups.
This preparation uses a commonly shipped to USA product from China.
(Zoom in for the name).
Here is pork loin (2.25lbs) marinading for 4 hours. The jar is in
the backgound and you can zoom in for the label. (also some hard
boiled eggs cooking in a bowl).
https://postimg.cc/MvrfxPkL
After marinading, pre-heat the oven to 330F (yes, 330F). Add pork
and after 15 minutes, flip the pieces over. Cook another 20
minutes then test a piece in the center. Ours was perfect so
removed then and cut most of it up.
Here just out of oven in a glass pan.
https://postimg.cc/jLrVTQqK
https://postimg.cc/zHFx8hpX
https://postimg.cc/ZWMVb4P3
The bowl is a Pho broth with Cloud ears and a few flat italian beans
simmered soft for Don's digestion needs just now. The beans
weren't a good match but live and learn!
The red pork was excellent!

Looks very tasty! Great job! =)

Thanks! Easy to make too except have to leave time to marinade. You
can marinade it longer though, just not less than 4 hours. (this one
was about 5 hours).

Did you ever test to see at which point in time marinading it no longer
pays off?

Carol

2025-01-20 20:05:09 UTC

Post by Carol
Now to select photos for you all! Nothing surprising here for
David as he's seen this dish. It's often enough in cubes in his
various soups.
This preparation uses a commonly shipped to USA product from
China. (Zoom in for the name).
Here is pork loin (2.25lbs) marinading for 4 hours. The jar is
in the backgound and you can zoom in for the label. (also some
hard boiled eggs cooking in a bowl).
https://postimg.cc/MvrfxPkL
After marinading, pre-heat the oven to 330F (yes, 330F). Add
pork and after 15 minutes, flip the pieces over. Cook another
20 minutes then test a piece in the center. Ours was perfect so
removed then and cut most of it up.
Here just out of oven in a glass pan.
https://postimg.cc/jLrVTQqK
https://postimg.cc/zHFx8hpX
https://postimg.cc/ZWMVb4P3
The bowl is a Pho broth with Cloud ears and a few flat italian
beans simmered soft for Don's digestion needs just now. The
beans weren't a good match but live and learn!
The red pork was excellent!

Looks very tasty! Great job! =)

Thanks! Easy to make too except have to leave time to marinade.
You can marinade it longer though, just not less than 4 hours.
(this one was about 5 hours).

Did you ever test to see at which point in time marinading it no
longer pays off?

Don't be silly.

Dave Smith

2025-01-20 20:44:18 UTC

Post by Carol
Thanks! Easy to make too except have to leave time to marinade.
You can marinade it longer though, just not less than 4 hours.
(this one was about 5 hours).

Did you ever test to see at which point in time marinading it no
longer pays off?

Don't be silly.

Why is it silly? Different marinades and different meats can take
different times to work. I have used soy sauce based marinade on chicken
and pork and they usually need only an hour. Oil and lemon juice
marinades need much longer and can even soak overnight. The yogurt based
marinade for Tandoori chicken should have a minimum of 8 hours and is
even better overnight.

2025-01-20 21:47:17 UTC

Post by Carol
Now to select photos for you all! Nothing surprising here for
David as he's seen this dish. It's often enough in cubes in his
various soups.
This preparation uses a commonly shipped to USA product from
China. (Zoom in for the name).
Here is pork loin (2.25lbs) marinading for 4 hours. The jar is
in the backgound and you can zoom in for the label. (also some
hard boiled eggs cooking in a bowl).
https://postimg.cc/MvrfxPkL
After marinading, pre-heat the oven to 330F (yes, 330F). Add
pork and after 15 minutes, flip the pieces over. Cook another
20 minutes then test a piece in the center. Ours was perfect so
removed then and cut most of it up.
Here just out of oven in a glass pan.
https://postimg.cc/jLrVTQqK
https://postimg.cc/zHFx8hpX
https://postimg.cc/ZWMVb4P3
The bowl is a Pho broth with Cloud ears and a few flat italian
beans simmered soft for Don's digestion needs just now. The
beans weren't a good match but live and learn!
The red pork was excellent!

Looks very tasty! Great job! =)

Thanks! Easy to make too except have to leave time to marinade.
You can marinade it longer though, just not less than 4 hours.
(this one was about 5 hours).

Did you ever test to see at which point in time marinading it no
longer pays off?

Don't be silly.

It is not silliness, it is science! I would expect nothing less from you!
;)

dsi1

2025-01-19 19:44:56 UTC

I use Lee Kum Kee to make spicy pork and bitter melon.

https://photos.app.goo.gl/Spxv9pCV295rTZsC8

Bruce

2025-01-19 20:41:56 UTC

Post by dsi1

I use Lee Kum Kee to make spicy pork and bitter melon.

I'd expect no less from you.

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

Carol

2025-01-19 21:45:51 UTC