I have used recipes simalar to this to make BBQ pork: http://www.epicurious.com/run/recip...keyword=barbecue+pork&queryType=and&x=19&y=12
{ pardon, I know there must be a way to link without all that garbage in the page- I don't know it} .
My question is that I read somewhere that the red color on REAL Chinese BBQ pork is actually "went yeast" although it could be the red from smoking to my mind. I know of went yeast only that something named that exists. Can anyone direct me to a more authentic source of info about went yeast and\or its role in chinese cooking. Nothing in my cook book collection addresses this.
Thanks
Robert Collins
{ pardon, I know there must be a way to link without all that garbage in the page- I don't know it} .
My question is that I read somewhere that the red color on REAL Chinese BBQ pork is actually "went yeast" although it could be the red from smoking to my mind. I know of went yeast only that something named that exists. Can anyone direct me to a more authentic source of info about went yeast and\or its role in chinese cooking. Nothing in my cook book collection addresses this.
Thanks
Robert Collins