Gah Pork Coma

[FlyingRhenquest 1]

I decided to try my hand at hongshao roe yesterday. I don't really have the burners or the wok to get the pork as crispy as it should be, but it still turned out pretty well. You can get the soy sauce you need on amazon.com (look for "Pearl River Bridge" dark and light soy sauce.) I found the cooking wine down at a local Asian market for about 1/10th the price they want for it on Amazon. You might be able to find the soy sauces locally as well and save yourself a few bucks.

It actually took a bit of doing to find the pork belly. Ended up finding it at the local Mexican grocery store, which is about 3 blocks from my house and always has awesome produce and a much more decent meat section than the local super markets or the local butcher.

The flavor is surprisingly mild. This isn't punch-you-in-the-face Americanized Chinese food, but the recipe does manage to coax a lot of flavor out of what are some of the least expensive cuts of pork.

You need a carbon steel wok and a burner that resembles a jet engine to pull this off correctly, but it's worth a try if you're into that sort of thing. If I were going to try to bam it up a notch I'd use pork short ribs, 5 spice, garlic and honey.

I had about a quarter of it for dinner and that was WAY TOO MUCH pork! It sent me into a pork coma from which I am only just recovering from. Heh heh heh.

I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?

[JohnMitchell 16]

FlyingRhenquest

I had about a quarter of it for dinner and that was WAY TOO MUCH pork!

I can help you with that problem. Where do you live?

I bookmarked that recipe. I just might try that some time. Looks gooooooood!

[justme12001 0]

I've found that a turkey fryer burner works pretty good for cooking with a wok

[FlyingRhenquest 1]

JohnMitchell

***
I had about a quarter of it for dinner and that was WAY TOO MUCH pork!

I can help you with that problem. Where do you live?

I bookmarked that recipe. I just might try that some time. Looks gooooooood!

Heh I haven't seen how it reheats yet. Usually this sort of thing doesn't reheat well. I'm actually seriously considering using the other 2 pounds of pork belly I have (dude only had 4 pound blocks) to make some green chili later on this week. I can take it down to the DZ so I don't try to eat 4 pounds of pork in 1 week and give myself a heart attack. There's always a starving AFF instructor or two on site there.

It's definitely a good recipe! A fair bit more work than my usual one, but it wasn't really a huge effort. Most of the time that goes into it is waiting for the pre-cook to finish. It did take about 2 hours to pre-cook the pork in the wok.

I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?

[NWFlyer 2]

FlyingRhenquest

Heh I haven't seen how it reheats yet. Usually this sort of thing doesn't reheat well.

For pork belly, I'd recommend reheating it in a pan rather than in the microwave.

It's funny; I never ever cooked pork belly before I started buying meat in bulk (I get a 1/4 cow and 1/2 hog at a time). I'm on my 3rd 1/2 hog, and I've gotten pretty adept with belly since you get a fair amount of it... it's awesome stuff! I like it so much that this last order I asked for all my belly fresh (vs. cured into bacon). (Not to worry I still got lots of bacon as well, I just did it as a separate order from the same rancher).

"There is only one basic human right, the right to do as you damn well please. And with it comes the only basic human duty, the duty to take the consequences." -P.J. O'Rourke

[FlyingRhenquest 1]

NWFlyer

For pork belly, I'd recommend reheating it in a pan rather than in the microwave.

It's funny; I never ever cooked pork belly before I started buying meat in bulk (I get a 1/4 cow and 1/2 hog at a time). I'm on my 3rd 1/2 hog, and I've gotten pretty adept with belly since you get a fair amount of it... it's awesome stuff! I like it so much that this last order I asked for all my belly fresh (vs. cured into bacon). (Not to worry I still got lots of bacon as well, I just did it as a separate order from the same rancher).

Ooh good idea! I'll just bust out the wok to warm it back up.

This is the first time I've worked with the stuff. Usually I go for shoulder. Seems like it's pretty decent for a long braise.

I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?