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Old 06-20-2007, 06:34 AM   #11
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Quote:
Originally Posted by Andy M.
I copied your recipe and will try the ketchup next time.
let me know what you think, please
i use it in the restaurant and most peeps love it
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Old 06-20-2007, 06:35 AM   #12
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Actually. the OP was asking about ribs, not pork loin. We missed that guys.


I'll report back when I try it, which may be as soon as tonight. I was looking for something to make for dinner.
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Old 06-20-2007, 06:42 AM   #13
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Quote:
Originally Posted by Andy M.
Actually. the OP was asking about ribs, not pork loin. We missed that guys.


I'll report back when I try it, which may be as soon as tonight. I was looking for something to make for dinner.
i use the marinate for ribs, pork loin, pork butt (more traditional), chicken, turkey, etc...
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Old 06-20-2007, 08:22 AM   #14
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Thank you so very much Obiwan, for posting your recipe.
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Old 06-20-2007, 08:24 AM   #15
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Originally Posted by BBQ Mikey
Ok so you know those little red strips of bbq ribs that you find at a chinese buffet? How do you do it. Theyre always so sweet, carmalized and delicious....and RED!
Search for "Char Sui"
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Old 06-20-2007, 08:54 AM   #16
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I do a similar thing with pork loin, I marinade overnight and a day with the same ingredients mentioned but no ketchup or hoisin, I do use cochineal red color also.
this is put over the loin (all fat removed) as a paste and then wrapped in cling film, shoved in the fridge and ignored until next day.

take it out of the film remove excess marinade, and rewrap it several times then wrap in tin foil.
place the meat in a pan of boiling water for half an hour, take it out and leave it.

when cool cut it into medalion slices about 3mm thick.

use as would for chinese pork in whatever dish you want to make :)
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Old 06-20-2007, 01:24 PM   #17
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Im giving it a whirl. I am using that recipe, thanks Obi! I will cover with foil and bake, I may grill (in foil) with extra sauce (not marinade) for a few minutes to carmalize, or toss in the wok.
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Old 06-20-2007, 02:34 PM   #18
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any cooking suggestions folks? I dont have any way to suspend these pork bits... i kinda want them to be like typical pork medallions you see at a buffet.
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Old 06-20-2007, 02:37 PM   #19
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Quote:
Originally Posted by BBQ Mikey
I dont have any way to suspend these pork bits.
by "suspend" what do you mean?
in a thick clear(ish) sauce or some other way?
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Old 06-20-2007, 02:56 PM   #20
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Quote:
Originally Posted by BBQ Mikey
any cooking suggestions folks? I dont have any way to suspend these pork bits... i kinda want them to be like typical pork medallions you see at a buffet.
Mikey, cook the tenderloin whole (unsliced). In place of suspending, place a rack across the top of a roasting pan or baking dish and put the meat on the rack. Fill the dih with hot water and roast. The meat should be uncovered, not wrapped
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