Uploaded August 2012 | Updated September 2026, 23 minutes ago
Second Place Winner in JB's Official Worldwide Cooking Contest!
Thanks to JB, and to the judges, and the sponsors!
JB's channel: youtube.com/user/007bondjb
One of those experiments that worked, it's my take on a traditional Chinese Char Siu Pork, smoked on the grill and then stir fried with fresh veggies. The result was delicious!
Ingredients and methods are pretty well detailed in the video, but any and all questions are welcome. Variations from my initial guesswork: I held the smoking temp down to 275° F, cut back the basting to every half hour, and let it cook for 2 hours. The darkened surface on the finished meat is a combination of the hickory smoke and the caramelization of the basting sauce.
Intro music by Kevin MacLeod - incompetech.com
Licensed for use under Creative Commons
Title: "Sweeter Vermouth"
Second Place Winner in JB's Official Worldwide Cooking Contest!
Thanks to JB, and to the judges, and the sponsors!
JB's channel: youtube.com/user/007bondjb
One of those experiments that worked, it's my take on a traditional Chinese Char Siu Pork, smoked on the grill and then stir fried with fresh veggies. The result was delicious!
Ingredients and methods are pretty well detailed in the video, but any and all questions are welcome. Variations from my initial guesswork: I held the smoking temp down to 275° F, cut back the basting to every half hour, and let it cook for 2 hours. The darkened surface on the finished meat is a combination of the hickory smoke and the caramelization of the basting sauce.
Intro music by Kevin MacLeod - incompetech.com
Licensed for use under Creative Commons
Title: "Sweeter Vermouth"
