Discussion in 'Geek Recipes' started by sormuijai, Apr 13, 2008.
gosh why the heck did i open this thread, im @ work and STARVING! ><
Mate i went to my local 2 dollar shop and got the S hooks, there actually used to hang plants in the garden.
All i had to do was make sure they were stainless steel and then pull of the plastic caps.
There exactly what you need, so maybe check out your local $2 shop or garden place.
I was able to get 6 Stainless "Butchers" Hooks but they also had zinc coated ones are these safe to cook with for next time?
Mine are stainless steel which is safe to cook with.
Not sure about zinc coated.
Those hooks are big enough to hang a whole pig
We make our own hooks because the ones you buy are just too big and doesnt let the pork hang properly. Our old oven is big enough to let us hang the bbq pork from the very tip of the strip. But the oven we have now isn't high enough, which means we need even smaller hooks. And even then, we need to hook the meat 1/4 along the strip. And because we're using kebab skewers, we know for sure its safe for food.
Cooked it last night was sensational tasty tasty little morsals. I put a cup of water in there as well to stop it drying out too much. Next time I will cook my strips a little bigger/thick and probably 1.5kg so we get some leftovers. All in all loved it simple recipe. Served with fried rice. Will post some pic's when I get a chance.
I tend to freeze a few of the BBQ Pork strips so I can use them another day for fried rice, stir fried noodles, stews etc etc. Last time when I made 1kg, there was less than 3 strips left, and thats only 3 people eating! I think I need to start making it 2kg at a time soon
Wow my kitchen smells like Footscray
Thanks for the recipe sormuijai, I look forward to roasting it
And the verdict - absolutely delicious
sormuijai thanks for dinner mate
You might also want to consider cooking your BBQ Pork on a ... barbecue!
It is commonly cooked over here in Thailand on a charcoal fired bbq with wire grill ... tastes even better than the oven / rotisserie version.
Glad you liked it. One question....why did you make so little? I'm almost making 1.5-2kg for a 4 person dinner now days Always plan for leftovers
Can you explain this:
" Lots of chinese BBQ Sauce - 1/2 cup or Hoisin (1/2 Cup as its a much stronger sauce) "
So 1/2 a cup of Chinese BBQ Sauce OR 1/2 Cup of Hoisin?
Oops. Should say 1/2 Chinese BBQ sauce OR 1/4 cup hoisin sauce. I've updated the recipe
Zinc coated utensils are fine to cook with - they're no different then iron/copper sprayed ones.
This recipe looks and sounds fantastic. I'll have to give this one a try.
My meat is marinating now for 2moro night 1.7KG ..
How many degrees for a fan forced oven?
I walked past "House" the homeware place, they were selling 6 little hooks like the ones I made for about $4? Perfect to hang the BBQ Pork in most ovens, and since I found it in the cooking section, I'd assume its safe to cook with?
As for fan forced oven...no idea, I never use the fan. I'd say pick up a box of cake mix and see what they tell you to set a fan forced oven to. (Most cakes tell you to bake at 180 in a normal oven and xyz in a fan forced)
Your pork will soon go cross-forum
I think i'll go 20 degrees below for fan forced tonight.
Also whats the difference with cooking it on hooks as opposed to the oven rack?
Not a huge difference. Cooking it on the hooks is more traditional and gives it a slightly more caramelised outside. (Works best with a gas stove with real flames) Cooking it on a rack puts it a bit close to the pan juices, which steam up the meat. But if you crank the grill up in the last 10mins and cover it with a healthy dose of honey/maltose, it should help it brown up nicely.
Absolutely Awesome! Whole family loved it and it was enough for all
Thanks for the recipe!
Starting to cook: