Last weekend we made Char Siu (Chinese Barbecued Pork) and it was good but we had so much other food the pork didn’t get eaten but it was tucked away for later. That later time was yesterday afternoon.
The better-half recently purchased Charcuterie by Michael Ruhlman and Brian Polcyn (we’re going to make bacon from scratch soon). Taking a suggestion from this well-written book*, we slow cooked the leftover Char Siu in the oven with a liquid bath. Essentially the pork steamed.
The house smelled so good that I can hardly describe it–porky goodness but also faintly like baking bread.
We made a chipotle sauce (also out of Charcuterie) to go with the pork. The sauce included onions, garlic, olive oil, chipotle with adobo, ketchup, ground cloves and other ingredients (I’m too lazy to walk downstairs to give you a complete list).
It sounds weird to take pork that had a hoisin based sauce on it already and mix it with a chipotle sauce but it worked. It isn’t your mother’s barbeque but damn, it was good.
Served with brussels sprouts, roasted potatoes and as you can tell Stump Jump.
I went to the bowl three times:
*The other night I was reading the first few pages and the better-half said, “it’s like God is talking to you, isn’t it.” I could only answer with mmmmmm noises.
Great minds! I posted pictures of food today as well, but of a great dinner my daughter cooked for me last night.
Your chicken looks yummy.