Chinese BBQ pork

[Pnwrider]

Tried this three ways (technically six as each way was tried using both pork loin and shoulder). This is the first time the sous vide disappointed. Left plate is smoker, middle plate is oven, right plate is sous vide (loin was towards rear of pic, shoulder is the front pieces). Family all agreed they preferred the oven/smoker over sous vide. It was a toss up on which was better between the smoker (low and slow) or oven (hot and fast. For smoker, I went 250 until internal temp hit 145. Oven, 425 until internal temp hit 145, flipping half way through. They also preferred the loin as it has more bite/chew like the bbq pork we buy. I personally liked the shoulder more due to fat/moisture.

[Alchase]

Nice!

[Dan-o]

The left and center one look DELICICOUS!

[branches]

They all look good.

[Buckmark]

My  way to much work for the end result, find a good ready made ready to eat with the good mustard and sesame. Crack a beer and have at it.

[Alchase]

My  way to much work for the end result, find a good ready made ready to eat with the good mustard and sesame. Crack a beer and have at it.

That is the problem, none of the “Chinese” restaurants here in Oklahoma have BBQ pork 

This is my first batch, marinated for 24 hours, cooked at 425 degrees for first 10 minutes, the. Reduced to o 375 for 15 minutes. Flipped and rotated, and anther 20 minutes to hit 145 internal temp. Tastes great!

Next batch will get a finishing glaze caramelized.

[Remnar]

Got the recipe from my wife! This recipe is for elk and was passed down from her grandma to her. She reminded me that last time she made it she used elk tenderloin! It was delicious!

I made this with a chunk of Blacktail backstrap and an eye of round equaling 1.5-2#s.

I did ad (just cause I like to tinker with recipes) a 1/4 tsp of five spice, 1 tsp black pepper , 1 tsp dry minced onion and I used dark soy sauce . Did it @ 275 on pellet grill . Oh! and I let it soak for about 48 hours.

IT WAS GREAT ! It will be going into the rotation

Ive made chinese BBQ pork many times with several different recipes and dont know why ive never thought to use venison .

 Thanks @LDennis24 ,and your wife.

[Alchase]

Question for those who use pork loin. Do you cut off the fat cap that comes on the loin?
I did on this batch without really thinking about it. 15 minutes later read a recipe that said leave the fat on, it will render while cooking and add flavor 

I think I will leave it on for the next batch. The wife is making her killer fried rice tomorrow, and has claimed have of this batch to go in the rice 

I am already drooling for the glazed loin.

[Boss .300 winmag]

I tired cutting off that and the silver skin on the first batch, the skin was to difficult to get off. I’m marinating a second batch now, and didn’t trim anything.

[Alchase]

I tired cutting off that and the silver skin on the first batch, the skin was to difficult to get off. I’m marinating a second batch now, and didn’t trim anything.

Cool you can be the tester For fat on! 

It was a total pain to get the “silver skin off!

Oh well, I fried it all up to put in the dogs food, she is loving it!

[Remnar]

 If you want it like a commercial product , take the fat off . If you want to play with it (make fat crispy or use in other recipes)and have something that is getting eaten right away fat on .

Hot tip ! leave fat on and then make pork fried rice out of said batch 

[Alchase]

If you want it like a commercial product , take the fat off . If you want to play with it (make fat crispy or use in other recipes)and have something that is getting eaten right away fat on .

Hot tip ! leave fat on and then make pork fried rice out of said batch 

Now you are e talking 

This first batch I made is very good, it tastes like traditional Chinese BBQ you get in restaurants.
I just can’t stop thinking, it would e so much better with a caramelized glaze or BBQ souce on it.

[Remnar]

 No limit to what can be done . Alot of meat processing is : finding what you like and then reducing the work to get there .IMHOP

Note : sometimes there is NO short cut no matter how you go !

Just like in this VERY thread ! I learned something that in my brain I should have tried a long time ago 

[carpsniperg2]

If you want it like a commercial product , take the fat off . If you want to play with it (make fat crispy or use in other recipes)and have something that is getting eaten right away fat on .

Hot tip ! leave fat on and then make pork fried rice out of said batch 

I love mine dipped in sweet and sour sauce.

Now you are e talking 

This first batch I made is very good, it tastes like traditional Chinese BBQ you get in restaurants.
I just can’t stop thinking, it would e so much better with a caramelized glaze or BBQ souce on it.

[jmscon]

If you want it like a commercial product , take the fat off . If you want to play with it (make fat crispy or use in other recipes)and have something that is getting eaten right away fat on .

Hot tip ! leave fat on and then make pork fried rice out of said batch 

Now you are e talking 

This first batch I made is very good, it tastes like traditional Chinese BBQ you get in restaurants.
I just can’t stop thinking, it would e so much better with a caramelized glaze or BBQ souce on it.

The recipe I posted on the last page has molasses in the marinade and a good honey glaze that gets basted on while cooking.