Cook the Issue 2010: Chinese Barbecued Roast Pork - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Chinese Barbecued Roast Pork

By Pielove, member

January 5th, 2011

So, I wasn't planning to make the BBQ pork, as I don't really have time to make pork buns.  Then I saw this lovely (huge!) pork roast on sale at my local supermarket.  Now I have a TON of roast pork.  And that is a good thing-- it was really tasty just with rice (and kimchi, of course-- a little more sour on its second day).  Tomorrow, maybe pork fried rice, or some roast pork in a kimchi hotpot.  I was surprised by how juicy the roast pork was-- all the salty condiments and the honey really brine this meat nicely.  I love the 5-spice taste with pork-- between that and the salty, sweet, caramelized ends, I could not stop nibbling on this meat. I'll freeze some for steamed buns, but may not get to it until post-Challenge.  

Recipe Used: Chinese Barbecued Roast Pork


posted in: Gallery, Cook the issue 2010
Comments (5)

Pielove writes: Ha, I am also at 242, so we will be around the same time! After 250, I am going to slow way down (if I can, it is such a habit) but keep going. I just got a couple new cookbooks, including Peter Reinhardt's Artisan Bread Every Day, and those recipes are calling to me! Posted: 2:04 pm on January 6th

liamsaunt writes: Yes, that was me! Funny that we were both quoted this month. I am not stopping at 250, I am going to make as many as I feel like doing until the contest ends (and then after, haha!). There are a bunch of things in the new issue I want to make soon. I am trying to decide between the Malaysian chicken and rice or the Morrocan rabbit tagine for Saturday.

I am very close to 250...I have the numbered list of what I've made on my computer at home but I think I'm at around 242. You must be close also! Posted: 12:16 pm on January 6th

Pielove writes: ICD, I agree, that kimchi is really good!
liamsaunt, no I can't believe the challenge is almost over either! Maybe I will make the croq for my last recipe-- are you stopping at 250 or Feb 1st? You must be very close to 250!
Also, was that your quote about the pear fritters in issue 109? By way of introduction, my quote on Beef Wellington is right below yours! Posted: 10:08 am on January 6th

ICDOCEAN1 writes: I love Chinese BBQ'ed pork and make it often especially for an appetizer, like it served with hot mustard and sesame seeds like the restaurants serve it...

So you finished your kim chi as well, I really like that recipe.
Hubby always gets the ends of the crispy pork. Posted: 9:33 pm on January 5th

liamsaunt writes: Isn't it funny to think that the challenge is almost over? I can't believe it!

I don't think I am going to do the buns either. They just take so much time. I started the wellington planning to serve it later on Christmas break but had to freeze everything I'd completed so far (stock, duxelles, and purchased roast and puff). I think the finally finished wellington is going to be my last involved recipe completion for this cooking challenge. Posted: 9:19 pm on January 5th

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