I've been embarking on some home cooking projects lately and I documented one of my first attempts at making Chinese BBQ Pork.
This recipe came from the forums at the japanesefood.about.com website and is definitely the Chinese rather than Japanese version of the dish.
S & P
Mirin (in place of absent honey)
As this was just an experiment and I plan on only using the char xiu for fried rice - I bought a single pork steak I cut lenthwise.
After an overnight marination, I poorly fashioned some ersatz hooks from metal skewers; with which i hunk the pork strips from the top rack over a pan filled with H2O. These did work though.
I roasted the pork at about 415 for a half hour (not much meat).
I am very pleased with the results: good caramelization, natural red hue (sorry no saltpeter or red food coloring for that matter), good musky pork flavor, crisp exterior, and an only faint sweetness.
Next time I will use the honey instead of the mirin though.
Take a look:
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