deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
- Reaction score
- 43,498
- Points
- 0
- Age
- 65
-
working on DNS.. links may break temporarily.
Pickled Pork Tenderloin Char Siu (Char Siu Sauce Courtesy chicagokp!)
- Thread starter deguerre
- Start date
- Joined
- May 17, 2011
- Messages
- 8,057
- Reaction score
- 53,920
- Points
- 113
- Location
- 17h 45m 40.036 and -29° 00` 28.17
:faint::faint::faint:
Absolutely brilliant brother... :clap:
Absolutely brilliant brother... :clap:
John Bowen
is One Chatty Farker
Awesome! Before I thought I wanted to start pickling - now I am going to.
John Bowen
is One Chatty Farker
Just to clarify - you used the same Alton Brown recipe for the veggies?
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
- Reaction score
- 43,498
- Points
- 0
- Age
- 65
Oops. Sorry about that. One piece of information I left out from the Throw Down entry. The pickle for the veggies was very simple. 1 cup rice vinegar, 1/4 cup salt and 3/4 cup sugar. Heated to dissolve the sugar, then I added about half a cup of ice to cool.
Grabnabber
Babbling Farker
Nice cook!
I never would have thought to try that- your plated pic looks fantastic. :thumb:
So AB's recipe doesn't seem to call for cooking the meat, just brining????
I is confusedded.
I never would have thought to try that- your plated pic looks fantastic. :thumb:
So AB's recipe doesn't seem to call for cooking the meat, just brining????
I is confusedded.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
- Reaction score
- 43,498
- Points
- 0
- Age
- 65
Nice cook!
I never would have thought to try that- your plated pic looks fantastic. :thumb:
So AB's recipe doesn't seem to call for cooking the meat, just brining????
I is confusedded.
Yep. His recipe is just the pickle. I didn't look further to see what he did with it though, but I had some ideas anyway by then.
- Joined
- Oct 5, 2008
- Messages
- 13,642
- Reaction score
- 38,788
- Points
- 113
So basically you're saying you didn't like the bulgogi, so you made char siu instead? That's not a very nice thing to say. :tsk: I thought the bulgogi looked pretty good.
Titch
somebody shut me the fark up.
- Joined
- Nov 17, 2012
- Messages
- 14,262
- Reaction score
- 56,368
- Points
- 0
- Location
- South East Victoria Australia
That's a nice looking feed mate.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
- Reaction score
- 43,498
- Points
- 0
- Age
- 65
I...wait. Wha?!?
Beautiful meal
aawa
Babbling Farker
That is the same quick pickle i use for veggies. It is nice and simple but brings out the flavors of the veggies really well.
landarc
somebody shut me the fark up.
What an interesting process you hit upon Guerry, going with the pickle first, then char siu, that had to be an intense flavor on the meat. Certainly a gorgeous cook and plating.
I am struggling to come up with a similar combination in Asian foods, but, I see one in German foods, with pickled meat such as sauerbraten and the sweet salty style of red cabbage and apples. I can see where this would have been excellent.
I am struggling to come up with a similar combination in Asian foods, but, I see one in German foods, with pickled meat such as sauerbraten and the sweet salty style of red cabbage and apples. I can see where this would have been excellent.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
- Reaction score
- 43,498
- Points
- 0
- Age
- 65
Thanks Bob. I too searched looking for an Asian pickled pork recipe to no avail. I had thought of sauerbraten but for some reason I was intent on using the tenderloin. Michele raved about it over the two evening meals we were able to make out of it, plus I was happily surprised at the way it turned out as well, so all was good and now I have another dish I can recreate when the mood strikes.
GL-BBQ
Full Fledged Farker
looks good
