/ck/ - Food & Cooking

>NOOOOO!!!! YOU CANT JUST DRIVE YOUR CAR THE WRONG WAY ON THE INTERSTATE AT 96 MPH WITH A BAC OF .31!!!! YOU COULD KILL SOMEBODY!!!!

>>15268716
nice, how into red color?

looks great share your recipe

Diseased pig cooked in gutter oil topped with incinerator waste

>>15268733
Chinese recipes say either fermented red bean curd or red yeast rice powder. But I don't have access to them so I use pic related instead, it's what people use in my country. I don't know the translation for it, but here a wikipedia link
https://en.m.wikipedia.org/wiki/Bixa_orellana

>>15268716
Convincing to me would use in stir fry or flied lice.

>>15268733
>>15268762
I forgot pic

>>15268716
Looks pretty tasty dude, good job

looks really good how do you do it ?
i love chinese bbq

>>15268716
Looks perfect, well done OP.
Quick rundown?

>>15268716
Looks top notch. You can't get away w/o posting recipe.

>>15268750
>>15268814
>>15268833
>>15268880
For 1 kg of pork:
Few cloves of garlic (I used 4, but feel free to be flexible)
Honey (3 tsp)
Oyster sauce (1 tsp)
Soy sauce (3 tsp)
Chinese 5 spices powder (3 tsp)
Salt and sugar
Black pepper (optional)
And the thing from >>15268772 for the red color (it's also optional, the honey and 5 spices powder will give it a nice brown color anyway)

- Slice the pork into thin stripe, about 2-3 cm thick
- Boil the meat for about 5 minutes and wash it (only do this if you're in 3rd world shithole and don't trust your meat handler)
- mince the garlic then use it along with the above mentioned spices + 1 tsp of salt and 2 tsp of sugar to marinate the pork for 2 hour or overnight
- There're lots of options next, we can grill the meat, bake, roast or pan fry them. For OP's pic, I baked them in a oven
- pre-heat oven to 180C, place the rack and pork in, bake for 15 minutes
- Flip the meat and bake for another 15 minutes, in the meantime mix the honey with bit of warm water
- Take the pork out, use a brush to glaze the meat with the mixture of honey and water on every side
- Put the meat back into the oven and let it sit for another 5-7 minutes (pay attention at this point since honey is easily burned)
- Take the pork out afterward, let it cooldown before cutting it

>>15268919
I should say this is a recipe I learn from a collegue so I don't know how authentic it actually is kek

>>15268919
very nice thankyou
what cut of pork did you use?

>>15268965
I used pork knuckle and was satisfy with the result, but I think pork shoulder/butt would be better since they're easier to slice. Pork belly work as well

>>15268716
>>15268919
Fuck it looks good. I think I'll give your recipe a try some time. Might post it when I do.

>>15268919
I dun get it. You say slice then do all the seasoning then bake for what, 30 min.? It looks like you didn't slice it initially, marinated it and then slow cooked it somehow, which is how bbq is done, low and slow, then sliced it. Yet you say the cut of meat is interchangeable with pork butt, which is another cut that is cooked low and slow. PS- I say keep the knuckle and make it 'your thing'

>>15268986
Seems like it would work well with country ribs which are basically pork butt sections cut into strips including the bone.

I don't get what you're trying to say here.
what was that about my post which confused you?
I don't understand

>>15269191
>>15269231

>>15269238
Ok I read the first part of it wrong- you cut it into stripe, not strips. Still don't get the cooking time though, how do you cook a cut of meat comparable to pork butt in 30min (15min each side) and have it coming out so good?

>>15270655
I'm ESL, that's might have created some confusion.

But anyway, because each strip of meat is just 2-3 cm thick, and I did boil it for 5 minutes before marinating, so it didn't take too long to bake. And I didn't want to bake it at higher heat or too long, because the honey and sugar might make the surface burn while the inside isn't properly cook yet (I have made this mistake before on a different occasion)
If you do decide to make it, pan frying might be a better idea, since it's easier to control and check on the state of the meat (at least for me I feel easier)

>>15270890
Sorry, before it created even more confusion, I should add, on the occasion when I fucked up the meat, I cut it too thick. So as a result, the surface of the meat was too charred while the inside wasn't cook yet.