quote:Originally posted by g-man:quote:Originally posted by Parcival:quote:Originally posted by g-man:
my char siu sauce recipe involves 3 main things
-fermented red bean curd
my five spice
is predominantly crushed white peppercorn and sichaun peppercorn,
with hints of anise, cloves, black pepper
Variations then will be:
a more cornstarch base which would be
have used red bean curd in the past to get the color (vs. red food dye some recipes call for which I have generally just left out)
Like the home-made 5-spice approach. I have tended to omit because store bought versions can have too much concentration of anise and cloves
For my marinade, I have generally used rice wine vinegar, ketchup (yup, ketchup), hoisin sauce, light soy sauce, honey and cane (or brown) sugar with white and black pepper (occasionally five spice)
let's just throw the kitchen sink at your pork!! =)
haha seriously if you're going to mix it up like that, i'd say save the trouble and just add some MSG and tomato paste!!!!
Crushed white peppercorn, in my opinion, is one of the best spices for pork. It's just awesome. like beef and back pepper, pork and white pepper.
Hoisin though is weird because you get all of the ingredients (minux maybe teh sweet potato starch) from the ingreident list you have.
I have to admit I never exactly knew what was in soy sauce but just considered it an sweet sauce that could aid in thickening. Just did some googling and saw that you are exactly right . . . The proportions of things I have been using don't exactly make a hoisin sauce but the hoisin itself is redundant because it is already represented in my ingredients . . . one ingredient gone!