Since I started creating and writing up my own recipes, I have fallen behind in reading my cooking magazine. I finally got around the Cook’s Illustrated for May-June. They had a recipe for grilled pork tenderloin that sounded interesting, so I thought I would try it.
Karl’s Sichuan Barbecued Pork Tenderloin
Filed under Main Dishes, Pork, Sauces and Spices
My son-in-law is on the Atkins Diet, which means cooking with little or no starch and sugar—except for artificial things—of which I am rather suspicious. He had requested pork loin and I had been thinking “Italian,” until Miriam said she wanted bok choi, as well. Jumping half a world away, I decided on “Chinese.”
Karl’s Char Siu Flavored Barbecued Pork Loin (Atkins Friendly)
Filed under California Fusion, Chinese, Main Dishes, Pork, Sauces and Spices
Char siu is a common ingredient in many Chinese dishes. There is nothing quite like a fresh char siu baozi for a quick comfort meal. However, in Mainland China most home cooks do not make their own, because most apartments lack the oven necessary to cook it properly—at least in the cities 25 years ago (personal experience).
Karl’s Char Siu
Chinese Barbecued Pork
Filed under Barbeque, Main Dishes, Pork, Sauces and Spices
karllueck
Miriam
Jabberwocky Stew 