On Tue, 27 Apr 2004 17:00:44 -0500, Steve Wertz
> wrote:

>On Tue, 27 Apr 2004 21:20:30 GMT, Gary >
>wrote:
>
>>I bought a boneless prok loin roast and cut them into steaks. I
>>grilled one the other night.
>>
>>Very disappointing. Almost tasteless. But I LOVE chinese roast pork.
>>
>>Any recommendations: what to do to enhance the flavor?
>
>Brine them in a string garlic/onion brine.
>
>-sw

chinese barbecued pork needs more than garlic and onion. need sweet
bean paste, sherry, maybe sugar. red food coloring if you want it to
look the part.

your pal,
blake