his dad is a bad manBarb L. said:I wonder if that is the same for the chicken threaded on a skewer that is red. My grandson loves them ! His Dad told him it is squirrel on a stick! lol
obiwan9962 said:3 pounds lean pork loin
1 1/2 teaspoons soy sauce
1/2 teaspoon garlic powder or 1 tsp fresh garlic
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup malt sugar or honey
1 tablespoon rice wine or sherry
1 tablespoon chinese 5 spice powder
1 teaspoon red food coloring (opt)
Mix all ingredients except the pork to make a marinade. Marinate the pork for at least 2 hours; overnight is even better.
The trick is the cooking process. I hope there is something in the top of your oven that you can wire the pork to so it can hang free during the roasting with a pan of water placed directly beneath it.
Roast the pork at 400 degrees F for about 20 minutes. Let cool and slice thin. Serve with hot mustard and toasted sesame seeds.
If you do not have a way of hanging the pork you can use a perforated pan placed on an upper shelf directly above the pan of water. Be sure to turn the pork occasionally.
i sometimes use ginger too but depends on my moodAndy M. said:I use a similar recipe except mine includes ginger but no ketchup.
I put a rack across the top of a roasting pan that has hot water in it and baste with the marinade every 10 minutes for most of the cooking time.
let me know what you think, pleaseAndy M. said:I copied your recipe and will try the ketchup next time.
i use the marinate for ribs, pork loin, pork butt (more traditional), chicken, turkey, etc...Andy M. said: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.
BBQ Mikey said: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!
BBQ Mikey said:I dont have any way to suspend these pork bits.
BBQ Mikey said: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.