/ck/ - Food & Cooking

See if you can find this stuff. Fermented red bean curd. Very interesting effect tenderizing meat and flavour and imparts a deep red colour (it's gross by itself though like shrimp paste).

crush a couple cubes with juice
add a couple tsp 5 spice powder
little hoisin sauce
little dark soy sauce
little sesame oil
little light soy sauce
2 tsp lao gan ma (or doubanjiang), optional
microplaned ginger and garlic
salt

marinade a pork loin (in the bag so it's all submerged) for atleast 24 hours. Up to 3 days.
grill or roast, basting with a mix of honey and dark soy
rest
slice
You can use any cut of pork (steaks, shoulder cut into a few pieces etc) but loin is best imo, and because it's lean i do it to 135 so it's a little pink in the middle. If you do a fattier cut do it well done.

and get some chinese leafy greens, whichever look freshest, to saute or steam alongside and make some jasmine rice.

>>12465638
fermented red bean curd is the key ingredient if you want to make char siu
it's what tenderizes the meat and makes it red

>>12250446
red beancurd anon
you should be able to get fu chun brand specifically at an asian market

it smells/tastes gross by itself but it really tenderizes meat and has a really nice flavour at the end

>>12210404
this is the key ingredient in the marinade
fermented red bean curd and juice
it tenderizes the meat, makes it red, and has the distinctive flavour
It's only like $1 at a chinese shop

you can make nice bbq pork without this, but it's not really char siu
5 spice is the other thing you need
hoisin, five spice, red bean curd, little soy sauce, and rice wine

don't put the honey in the marinade or the dip. Mix a little honey with some dark soy and glaze it while it's cooking with that.

>>12210478
that's in the 5 spice