I'm working toward a failsafe recipe for char siu based on pork loin. I started with google and found http://ift.tt/2lo3v1W
I have made it twice and find that it works well (with the addition of 1 tablespoon 5 spice powder to the marinade).
It called for cooking the pork at 57 Celsius (135 F) for 24 hours. However, the author uses pork neck. I tried with pork loin and it was almost perfect. The ends were amazing, but the center bits had a slight sawdusty consistency.
Any suggestions on correction? Less time or less heat?
Thanks in advance, reddit.
Submitted February 28, 2017 at 11:01PM by md4moms http://ift.tt/2lRQZLI
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