Originally Posted by Kayelle
I've been marinating a couple of pork tenderloins in chinese barbecue Char Siu sauce. We'll use the stovetop smoker for them and I'll be making Fiona's wasabi slaw to go with it, and some steamed jasmine rice.
It's sunless and dreary here today and I'm in the mood for something sweet. I seldom bake, but think I'll look around the baking forum for something I can't mess up.
PS, Zhizara, you'll need more than an hour to get that pork as tender as you want. I'd reduce the temp to 300 and cook for at least two hrs. Don't forget to add about a tsp. of liquid smoke to the vinegar water.
Ooooooooh! I love char sui!
I had already roasted the pork and froze hunks to be used later. I did cook it in the vinegar water (oops, good idea about the liquid smoke, but too late
.) I checked it at an hour by sticking a table fork in it and twisting, and was surprised to find it coming apart just like pulled pork. I poured out the vinegar water, added the shredded pork plus an ounce or two left in the Hoisin bottle, and some thick & spicy brown sugar BBQ sauce, and mixed it up so that the pork is colored, but not soupy. I just put it back in the oven at the same 325 for 30 minutes. I'll give it a taste then, and either eat it or go ahead and put it under the broiler for some blackening.
I guess I'll have to put the liquid smoke bottle out on the counter so I'll get used to using it. I did try a little bit in the last pot of beans I made. I can see how too much could be disastrous. Maybe that's why I didn't think of it this time. It's a shame because I did want to try it in braising water like you suggested last time. Oh well, at least I did get it tender enough to shred. I too figured it would take more than an hour, but was pleasantly surprised. Good thing too as I'm getting hungry.
I'm still drooling about the char sui and me with all that pork. Please tell me how you make it. I fell in love with it when I lived in Hawaii back in the 60s and the only time I've had it was with take out chinese that was always overcooked. Kind of like char sui jerky