How To make Chinatown Roast Pork
Chinatown Roast Pork No. 1090 Yields 4 Servings
3 lb Pork Loin, Boned and 3 Tbls Chinese Oyster Sauce
Tied 1 Star Anise, Crushed THE MARINADE: 2 Cloves Garlic, Minced 1/3 Cup Soy Sauce 2 Tbls Bourbon Whiskey
3 Tbls Molasses
NOTE: You may (in an emergency) substitute 1/2 tsp of ground anise for each crushed star anise. Wipe the meat with a damp cloth and place in a heavy plastic food storage bag. Place the bag in a large bowl. Mix the soy sauce, molasses, chinese oyster sauce, star anise, garlic and bourbon. Carefully pour into the bag and around the meat. Seal the bag and refrigerate 3 to 8 hours (the longer the better). Preheat the oven to 350 degrees. Remove the meat from the marinade and place on a roasting rack in a roasting pan. Roast until a meat thermometer inserted in the center of the roast indicates 170 degrees (about 1 3/4 hours). Remove the roast from the oven and allow to stand for 30 minutes before carving. Carve into very thin slices. Serve warm or at room temperature with hot (chinese style) mustard, rice or noodles and stir fried snow peas.
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Chinese BBQ (crispy pork roast, char siu, roast duck) - Hong Kong street food
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Price :
1 lb crispy roast pork CAD 13.00 (USD 10.30)
1 lb Char Siu CAD 13.00 (USD 10.30)
Half Duck, roast duck CAD 17.00 (USD 13.46)
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Location :
City : Montreal, Canada
#chinesebbq #roastduck #roastpork #charsiu #streetfood
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Recipe:
How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point
Toronto’s East Court BBQ owner Jack Tsoi has been perfecting the complex process of Chinese-style whole roasted pig for 30 years. From butchering to boiling to roasting to salting to roasting again, he makes some of the crispiest, juiciest barbecued pig in the area.
Credits:
Director/Producer: Daniel Geneen
Camera: Andrew Budziak, Ryan Morgan
Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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