BBQ Pork
Time: 14thC
Place: Mid-eastern Coast, Yuan China
Author: Ni Tsan
Source: Cloud Forest Hall Collection of Rules for Eating and Drinking (Yun Lintang Yinshi Zhidu Ji), translated by Teresa Wang and Eugene N. Anderson and published in Petit Propos Culinaire 60, with remarks by Francoise Sabban in PPC61
Redaction By: Master Drake (Craig Jones)
Place: Mid-eastern Coast, Yuan China
Author: Ni Tsan
Source: Cloud Forest Hall Collection of Rules for Eating and Drinking (Yun Lintang Yinshi Zhidu Ji), translated by Teresa Wang and Eugene N. Anderson and published in Petit Propos Culinaire 60, with remarks by Francoise Sabban in PPC61
Redaction By: Master Drake (Craig Jones)
Original Recipe:
Wash the meat. Rub spring onion, chinese pepper, honey, a little salt, and wine on it. Hang the meat on bamboo sticks in a saucepan. In the pall put a cup of water and a cup of wine. Cover. Use moist paper to seal up the pan. If the paper dries out, moisten it. Heat the pan with grass bunches; when one is burned up, light another. Then stop the fire and leave for the time it takes to eat a meal. Touch the cover of the pan; if it is cold, remove the cover and turn the meat over. Cover it again with the moist paper. Heat again with the one bunch of grass. It will be cooked when the pan cools again.
Wash the meat. Rub spring onion, chinese pepper, honey, a little salt, and wine on it. Hang the meat on bamboo sticks in a saucepan. In the pall put a cup of water and a cup of wine. Cover. Use moist paper to seal up the pan. If the paper dries out, moisten it. Heat the pan with grass bunches; when one is burned up, light another. Then stop the fire and leave for the time it takes to eat a meal. Touch the cover of the pan; if it is cold, remove the cover and turn the meat over. Cover it again with the moist paper. Heat again with the one bunch of grass. It will be cooked when the pan cools again.
Ingredients:
Serves 6 small serves.
- 300g Pork Long Loin in one piece,
- 1 Green Shallot/Spring Onion, very finely sliced,
- 40g Honey (I used cherry blossom, use whatever you can get that would be appropriate for far-eastern food)
- 1/2 Teaspoon Salt,
- 1/3 Teaspoon freshly grown Szechwan Pepper, very finely ground,
- 1 Cup Sweet Rice Wine,
- 1 Cup Water.
Serves 6 small serves.
Method:
- Marinade the loins in the salt, honey, shallots, and pepper overnight.
- Place 4-6 long bamboo skewers through the loin crossways.
- Check that the loin balances in the middle of the wok, with the skewers touching the sides. You might need to cut each skewer to match. The idea is to suspend the meat in the middle of the wok with no part of the meat touching bottom or sides.
- Add the cup of wine and the cup of water to the bottom of the wok.
- Put the lid on the wok, and place pulped paper (wet pulped kitchen paper works well)
- Cook on a low heat on an open fire for 20 mins. Be careful with the heat, on my first attempt, too much honey dripped into the steam mix, it dried out and caught on the bottom to form a black sticky mess...
- Take off the fire and leave for 20 mins.
- Open the wok, turn the pork over. Add more water and wine if it is getting low.
- Reseal with pulped paper and cook on the fire for another 20 mins.
- Leave to cool, slice finely and serve.
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