Quote:
Originally Posted by Vermin999
What Buzz said!!! Was 6 hours good enough for the marinade or would leaving it in a little longer help?
|
John, I was amazed at how much flavor was absorbed into the meat in the short amount of time. The flavor was somehow exactly how I imagined it. Marinating a little longer would certainly intensify the flavor. The only thing I would worry about is the salt being too concentrated with the finished product. But, 12 hours might work just fine.
Quote:
Originally Posted by dledmo
My only disappointment is that there is nothing I can really bust your balls over! That's a tight, quick and clear video about how to make some good food. I do like the reference about the way the pork gets the red coloring, excellent knowledge base information there. Minor thing, would this served as is or with some sort of sauce?
|
If you'e ever had chinese roast pork in any dish from a Chinese restaurant, you've had char siu. It's in or it should be in all pork fried rice, chow mein, moo shu,lo mein and egg rolls. However this could be simply eaten 'as is' maybe with boiled marinade, duck or plum sauce. My daughter and girlfriend ate half off the plate as I was getting ready to make fried rice!!
Thanks for the compliments on the video! I knew eventually I would get better!
Linear Mode
