Thursday, October 30, 2014
Filed under, "Disappeared too quickly to be photographed" I followed this recipe for Chinese Barbecued Pork from Epicurious and we — as a family — are in love. My only substitution was to use rice wine in place of the sherry/white wine. I also had to pilfer some 5 Spice from Bruce, as I was having difficulty finding it in our usual store. I was sure Bruce had provided me with a hand-ground blend; I'm definitely going to have to pick some of this stuff up. I tried it on some leftover pork cutlet first and found the marinade didn't permeate well. For this week's dinners, however, I used pork shoulder and found that the fat content made the pork incredibly juicy and moist, with most of the fat rendering out in the pan. At high enough heat, there's a pleasant smokiness, too.