Pickled Pork Tenderloin Char Siu (Char Siu Sauce Courtesy chicagokp!)
Last Wednesday I started a cook for the current Throw Down, about pickles. I decided to do my own pickling for this one, and I wanted to try pickled pork. I found a few recipes but decided on Alton Brown's:
http://www.foodnetwork.com/recipes/a...ipe/index.html with only a few mods, the largest one using tenderloin instead of shoulder. At any rate, I also made a nice pickled veggie "salad" using sliced cucumber, radish, onion, ginger and Serrano in rice vinegar, salt and sugar. Veggies: http://i1041.photobucket.com/albums/...ps13281fb2.jpg http://i1041.photobucket.com/albums/...psc3650679.jpg Pork: http://i1041.photobucket.com/albums/...ps4d75f1d2.jpg http://i1041.photobucket.com/albums/...ps54936e23.jpg http://i1041.photobucket.com/albums/...ps3155a5dd.jpg http://i1041.photobucket.com/albums/...ps72141945.jpg The pork and veggies pickled until Sunday when I pan fried a small piece of pork to test. Intense! Needed a rinse and a brief soak to remove the excess salt for my purposes. I can see using this with the shoulder as an ingredient for red beans and rice, as many recipes out of South Louisiana (NOLA especially) called for. At any rate, last night I decided to do a Char Siu. Now, chicagokp (Kirk) had sent me a surprise when he forwarded some summer reading to me (THANKS KIRK!!!): http://i1041.photobucket.com/albums/...psec6e8aa9.jpg Which I used for a brief marinade in the cooking vessel of choice http://i1041.photobucket.com/albums/...ps3af07e19.jpg http://i1041.photobucket.com/albums/...ps5289fff8.jpg on the grill http://i1041.photobucket.com/albums/...ps5dc4aabf.jpg http://i1041.photobucket.com/albums/...ps1e477dd2.jpg Which wound up on my plate like this... http://i1041.photobucket.com/albums/...ps1a8c8255.jpg A closer look at the veggies - drizzled with honey to compliment the salt and vinegar http://i1041.photobucket.com/albums/...ps7424d93b.jpg http://i1041.photobucket.com/albums/...psd55be783.jpg I let the pork come up to 120 IT in the pan and sauce, then directly grilled it. The pork was quite good. Very intense, but it matched perfectly with the char siu sauce and pickled ginger when speared on the same bite. I'll be doing this again. Thanks for looking! |
You've entered a new league, my friend! Awesome!
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Looks fantastic.
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Looks really nice Guerry. We haven't done any char siu in months. Guess that's going to change soon now. :thumb:
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Top shelf there G!
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Nice job! :clap2:
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Now I need some pork!
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As you know Guerry I don't eat pork but your photography is first rate. :wink:
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Write sriracha on the grocery list please.
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Beautiful plate and very creative!
Looks good enough to eat:-P! And eat and eat and eat..... KC |
This one goes to eleven. :grin: :thumb:
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Terrific job Guerry!
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Awesome looking cook! I think it was asian weekend or something, I did bulgogi on friday
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http://images.starpulse.com/Photos/P...p-movie-05.jpg |
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