#barbeque pork

[paulpingminho]

[buffetlicious]

Bak Kwa (肉干) is a Chinese salty-sweet dried meat product similar to jerky. But sorry jerky, our rougan or barbeque pork is superior to that tough and dry piece of meat. 😄 Bak kwa is very popular in Singapore 🇸🇬 and Malaysia 🇲🇾 where it is traditionally eaten during Chinese New Year. When Chinese immigrants brought this delicacy over to Singapore and Malaysia, it began to take on local characteristics. A notable example lies in the preparation of bak kwa, where the meat is marinated with a myriad of seasonings such as soy sauce, fish sauce, honey 🍯 and sugar before being grilled to a gloriously smoky finish over charcoal rather than air-dried.

A tip from Buffetlicious – Don’t buy this item during Chinese New Year period if possible as the sellers marked up the prices by a lot due to the demands. Moreover, the bak kwa tends to be oilier and the quality control suffers. Buy them outside of the festival periods where you can get discount up to 50% off instead of paying 50% more.

[consumerlive]

Food Review: Barbeque Pork (Hong Kong)

If you’re a basketball fan, you must have heard the NBA’s Shaq mentioning chicken barbeque in overpowering his opponents one time or another.

Well, barbeque must be that good that it’s even compared to maneuvering in the said sport. Right?!

And for our food review, we are to savor Hong Kong’s barbeque pork also known as Char Siu. Let’s see how it’s done..

[youtube=http://www.youtube.com/watch?v=h…

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[alltheorgasmicfood-blog]

BBQ Pork Nachos

[nevermindthend-blog]

Roast pork belly, barbeque pork and roast duck, chinese style.

Oh yum yum in my tum

[chooiyiang]

Home made bbq pork (char siew) with shanghai noodles and kailan

[bellyofthesouth-blog]

BARBECUE PORK SANDWICH WITH FRIED EGG AND SLAW I don't even have the words to describe how good this sandwich is. Unfortunately, we can only take about 40% of the credit, since the meat was bought from our neighborhood market, where a row of women sell freshly cut, slow roasted pork sliced from whole pigs lining their stands. But if you've never tried a fried egg on meat, now is the time. It's delicious and adds a whole different flavor aspect to an already incredible meal. Top it off with slaw and you've got the best sandwich ever made.

The barbecue sauce was created by A in a fit of desperation for some good Southern cooking, which he misses so much. 

BARBECUE SAUCE:

Ingredients: 1 tablespoon olive oil 1/2 small onion, finely chopped 2 garlic cloves, finely chopped 1 cup ketchup 1/4 cup white distilled vinegar 1/4 cup honey 1 tablespoons brown sugar 1/4 cup spicy brown mustard 2 teaspoons Worcestershire sauce 1  teaspoon ground oregano 1/4 teaspoon hot sauce (optional) Kosher salt Black pepper

Directions:

1. Heat the oil in a medium saucepan over medium heat. 2. Add the onion and garlic and cook, stirring frequently, until softened, 3 to 5 minutes. 3. Add the ketchup, vinegar, honey, brown sugar, mustard, Worcestershire sauce, oregano, hot sauce (if using), ¾ cup water, salt, and black pepper. Simmer gently, stirring occasionally, until slightly thickened, 12 to 15 minutes. 4. Let sauce sit off of heat for five minutes to allow to thicken more.

The sauce will keep in the refrigerator for up to 2 weeks.

[gourmet-4weightwatch-blog]

Barbeque Pork

This juicy and succulent pork tenderloin is smothered in our very own rich and delicious homemade barbeque sauce, and served with a delicious, colorful medley of green beans, roasted corn and mixed vegetables.