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Cutting the signature pattern of "Char siu"
The cuts simulates the traditional appearance of BBQ pork, but most importantly it allows the marinade better access to the meat, and it allows more surface area to be flame kissed and smothered with baked on marinade - which translates to more sticky, finger-linkin' good yumminess. It also makes the meat more easy to handle on the grill.
Remember, we need to slow cook this, so we need to coil the meat around the cooler parts of the grill grate.
Start at one end, and make a cut with a sharp knife 3/4 of the way through the tenderloin, every inch or so, and rotate the tenderloin 90 degrees for the next cut.
About every
Cutting the signature pattern of "Char siu"
The cuts simulates the traditional appearance of BBQ pork, but most importantly it allows the marinade better access to the meat, and it allows more surface area to be flame kissed and smothered with baked on marinade - which translates to more sticky, finger-linkin' good yumminess. It also makes the meat more easy to handle on the grill.
Remember, we need to slow cook this, so we need to coil the meat around the cooler parts of the grill grate.
Start at one end, and make a cut with a sharp knife 3/4 of the way through the tenderloin, every inch or so, and rotate the tenderloin 90 degrees for the next cut.
About every