Noh of Hawaii sauces & Marinades - Tiki Drinks and Food

G GentleHangman Member Stuart, Florida Joined: Jun 23, 2006 Posts: 464	G GentleHangman Posted posted on Sat, Jan 5, 2008 2:27 PM I agree. I've used the BBQ Rub (Char Siu) for years. It is especially great for making Chinese Pork Tenderloin (Pork Strips) and the left-over rub is great for boneless pork chops which I later cut up into small pieces for my Pork Fried Rice. I have used dry and wet and have sometimes added some extra spice (ginger, five spice, etc.) to it for a bit different flavor. It gives meats that nice cherry red outer coating that you just can't get from ordinary red food coloring. I've not used any of the other selections but they are all readily available at a nearby Asian market.

I agree. I've used the BBQ Rub (Char Siu) for years. It is especially great for making Chinese Pork Tenderloin (Pork Strips) and the left-over rub is great for boneless pork chops which I later cut up into small pieces for my Pork Fried Rice.
I have used dry and wet and have sometimes added some extra spice (ginger, five spice, etc.) to it for a bit different flavor.
It gives meats that nice cherry red outer coating that you just can't get from ordinary red food coloring.
I've not used any of the other selections but they are all readily available at a nearby Asian market.

Post #353191 by GentleHangman on Sat, Jan 5, 2008 2:27 PM