Tried roasting some pork Char Sui style and the attempt was OK but one
problem. Even though I marinated the pork for 24 hours, the seasoning had
not penetrated into the pork.

I used a shoulder joint, sliced into 3 steaks and then marinated. It was
stored in the fridge and covered with clingfilm.

Any ideas on how to get the flavouring to penetrate into the pork?

Cheers

Phil

"Phil Latio" > wrote in message
...
>
> Any ideas on how to get the flavouring to penetrate into the pork?
>
> Cheers
>
> Phil
>

Well, there are flavor "injecting" systems you can get, very much like a
hypodermic needle, that many barbeque enthusiasts use to distribute marinade
through thick cuts of meat. The kits are available at most major
department/cooking gadgets stores. That would probably work okay.

Charlotte

Phil Latio wrote:

> Tried roasting some pork Char Sui style and the attempt was OK but one
> problem. Even though I marinated the pork for 24 hours, the seasoning had
> not penetrated into the pork.
>
> I used a shoulder joint, sliced into 3 steaks and then marinated. It was
> stored in the fridge and covered with clingfilm.
>
> Any ideas on how to get the flavouring to penetrate into the pork?

I've had good luck with freezing the meat in the marinade.

--
Dan

> I've had good luck with freezing the meat in the marinade.

Thanks Dan, I'll give that a go.

Cheers

Phil

Phil Latio wrote:
>>I've had good luck with freezing the meat in the marinade.
>
>
> Thanks Dan, I'll give that a go.

BTW, I use a vacuum sealer, seal the meat in the bags with the marinade
then freeze. It seems to take some marinade in when it thaws..

--
Dan

"Phil Latio" > wrote in message
...
> Tried roasting some pork Char Sui style and the attempt was OK but one
> problem. Even though I marinated the pork for 24 hours, the seasoning had
> not penetrated into the pork.
>
> I used a shoulder joint, sliced into 3 steaks and then marinated. It was
> stored in the fridge and covered with clingfilm.
>
> Any ideas on how to get the flavouring to penetrate into the pork?

go to a Chinese butcher & ask for pork for making Char Siu. It has slight
marbling/fat which adds flavour & is not a 100% lean shoulder joint. Cut it
into a long strip(s) 3" x 2" x 15" or there abouts, it will shrink after
cooking so you decide . Marinade with your choice of Char Siu marinade for
12hrs+ or longer. The trick is that it needs to be sticky & sweet, so add
sugar or honey. The red colour you see in restaurant Char Siu is from red
food colouring. The original is more dark brown/red in colour. In a
convetional domestic oven, pre-heat oven until very hot, place char siu
strip(s) on a rack over oven dish. Pour the remaining marinade & a little
water into the oven dish & place oven dish in the top part of the oven where
it is hottest. Blast it for 10mins, turn over, baste & cook it on high heat
for another 10mins. After this turn heat down & continue basting & cooking
until meat is just done. Remove from oven & hang or rest. You may apply a
little more marinade just before removing from the oven for a final coat &
cook. This is where the extra flavour comes from.

Char Siu, belly pork, ribs & ducks, goose etc.. are generally called Hong
Siu Yuk/red roast meats in Cantonese, this refers more to the type of dish
or cooking technique used. A duck or Chinese roast meat oven is used, this
looks like a giant tandoor but is rounder with the opening/oven door at the
top. The heat source is below & the meat/bird is marinated & hung on hooks.
The hooks are suspended above/from the top of the oven where the opening is
& cooked, the fat from the meat/duck will self baste it while cooking. Once
cooked, the hooks are removed & hung in a airy place to cool & rest before
serving. This is where you see it hanging in the Cantonese/Chinese
restaurant's window. As you might know, it's always cold & not hot. This is
required to allow the meat to rest & retain some of it's juices inside so it
is still tender, just like cooking roast beef or a steak.

HTH.

DC.

"Phil Latio" > wrote in message
...
> Tried roasting some pork Char Sui style and the attempt was OK but one
> problem. Even though I marinated the pork for 24 hours, the seasoning had
> not penetrated into the pork.
>
> I used a shoulder joint, sliced into 3 steaks and then marinated. It was
> stored in the fridge and covered with clingfilm.
>
> Any ideas on how to get the flavouring to penetrate into the pork?
>
> Cheers
>
> Phil
>
>

How thick were the slices? If they are too thick the marinade wll take
longer. I find about 3cm works well.

David