SC - local foods was Chips n'gravy
draiocht@earthlink.net
draiocht at earthlink.net
Sun Feb 7 17:48:11 PST 1999
Alasdair asked:
>So.... Can you be persuaded to post the Barbecued Pork and Barbecued
>Goose recipes (with commentary, if any)?
Here are the two. Iffin youse guys wants more, buy the journal. Heh,
heh, heh... :-)
#47. Barbecued Pork
Wash the meat. Rub spring onion, Chinese pepper, honey, a little salt,
and wine on it. Hang the meat on bamboo sticks in the saucepan. In
the pan 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 and seal again with the moist paper. Heat again
with one bunch of grass. It will be cooked when the pan cools again.
Note: As noted above, this is a version of the modern Cantonese 'cha
sui'.
#48. Barbecued Goose
Use the "barbecued pork" method. Also: use salt, Chinese pepper,
spring onions, and wine to rub inside the bird, and wine and honey on
the outside. Put in the pan. The rest is as before. But the first
time it is put in the pan, the stomach should be facing up; then it
should be turned over with the stomach facing down.
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