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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-19-2013, 06:39 AM   #1
deguerre
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Default 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:





Pork:









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!!!):



Which I used for a brief marinade in the cooking vessel of choice





on the grill





Which wound up on my plate like this...



A closer look at the veggies - drizzled with honey to compliment the salt and vinegar






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!
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Last edited by Ron_L; 09-06-2013 at 08:34 AM..
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Unread 08-19-2013, 06:47 AM   #2
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You've entered a new league, my friend! Awesome!
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Unread 08-19-2013, 06:51 AM   #3
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Looks fantastic.
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Unread 08-19-2013, 06:56 AM   #4
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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.
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Unread 08-19-2013, 07:10 AM   #5
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Top shelf there G!
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Unread 08-19-2013, 07:23 AM   #6
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Nice job!
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Unread 08-19-2013, 07:32 AM   #7
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Now I need some pork!
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Unread 08-19-2013, 08:42 AM   #8
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Quote:
Originally Posted by chambersuac View Post
Looks fantastic.
Glad to have you back Dan!
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Unread 08-19-2013, 09:19 AM   #9
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As you know Guerry I don't eat pork but your photography is first rate.
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Unread 08-19-2013, 09:36 AM   #10
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Write sriracha on the grocery list please.
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Unread 08-19-2013, 09:57 AM   #11
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Beautiful plate and very creative!

Looks good enough to eat!

And eat

and eat

and eat.....

KC
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Unread 08-19-2013, 10:00 AM   #12
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This one goes to eleven.
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Unread 08-19-2013, 10:01 AM   #13
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Terrific job Guerry!
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Unread 08-19-2013, 10:09 AM   #14
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Awesome looking cook! I think it was asian weekend or something, I did bulgogi on friday
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Unread 08-19-2013, 10:13 AM   #15
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Quote:
Originally Posted by fingerlickin' View Post
This one goes to eleven.

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