OK, Ed recommended Char Siu. so, jump in here guys and let's talk about this.
From a historical/cultural standpoint, this looks like an open fire version of BBQ. I didn't see a lot of reference to smoky flavor so I will probably not add smoke pellets via my skillet. (I do my blue smoke by using a small cast iron skillet with my smoke pellets in it and wrapped in several layers of aluminum foil with holes poked in it. gives me nice blue smoke and pellet char coal that is perfect to keep my beekeeping smoker going. but, I will toss a few pellets on the coals from time to time to have the smoky flavor that would have been in a more open fire (though Asia used charcoal from a long way back, it was expensive and usually purchased by the upper classes)
the cut is likely not a hugely restricted thing except mostly the cheaper cuts. the lean cuts wouldn't work as you'll get jerky. I'll probably use our shoulder.
some talk about marinating and wonder why the get no spice taste. we all know the answer to that one. so, this looks like hunter's pork. while I won't cook open cause I don't want to waste the fuel. I also want to keep the temp down, low and slow, to get the nice skin and the tender meat. the good part is, it will cook faster than a hunk'o' shoulder since it will be hanging and in thinner pieces.
but, the 225-250 temp is likely the proper temp for this as well, since it would have been prepared on a cookfire, likely in the field in its origins. but, an open fire is still not going to be searingly hot, even in flames and we know the proper temps for cooking pork to tender deliciousness (thank you Meathead and staff!!)
So, EdF I take up your challenge. Sending the Y Chromosome out this week for the proper ingredients and will report with results!!
From a historical/cultural standpoint, this looks like an open fire version of BBQ. I didn't see a lot of reference to smoky flavor so I will probably not add smoke pellets via my skillet. (I do my blue smoke by using a small cast iron skillet with my smoke pellets in it and wrapped in several layers of aluminum foil with holes poked in it. gives me nice blue smoke and pellet char coal that is perfect to keep my beekeeping smoker going. but, I will toss a few pellets on the coals from time to time to have the smoky flavor that would have been in a more open fire (though Asia used charcoal from a long way back, it was expensive and usually purchased by the upper classes)
the cut is likely not a hugely restricted thing except mostly the cheaper cuts. the lean cuts wouldn't work as you'll get jerky. I'll probably use our shoulder.
some talk about marinating and wonder why the get no spice taste. we all know the answer to that one. so, this looks like hunter's pork. while I won't cook open cause I don't want to waste the fuel. I also want to keep the temp down, low and slow, to get the nice skin and the tender meat. the good part is, it will cook faster than a hunk'o' shoulder since it will be hanging and in thinner pieces.
but, the 225-250 temp is likely the proper temp for this as well, since it would have been prepared on a cookfire, likely in the field in its origins. but, an open fire is still not going to be searingly hot, even in flames and we know the proper temps for cooking pork to tender deliciousness (thank you Meathead and staff!!)
So, EdF I take up your challenge. Sending the Y Chromosome out this week for the proper ingredients and will report with results!!
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