Chinese Barbecued Pork Tenders

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Robt

Senior Cook
Joined
Mar 27, 2004
Messages
246
Location
Seattle
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
 

Raine

Executive Chef
Joined
Jun 3, 2004
Messages
3,549
Location
NC
Smoking will give meat a smoke ring, but it will not be red and all the way thru like chinese bbq ribs.

Smoke ring:

brisket.jpg
 

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
Robert,

I always heard this referred to as "red cooking" - it's a Chinese method of cooking wherein the chicken is braised in a dark soy sauce mixture thereby resulting in a reddish brown tinge and here is a great recipe and example of it (it doesn't have to do with a smoke ring though since this is not a smoked item).

Red Cooked Chicken
 

masteraznchefjr

Sous Chef
Joined
Sep 2, 2004
Messages
785
Location
UCLA
the red is just an accessory used in most resturants as a type of red powder to make it "look better" and the red powder works like msg as a flavor enhancer. well this is what i see in most resturants. Some people use red food coloring. When i cook the pork at home it tastes the same with and without the red.
 
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