What's a good, inexpensive sherry (for bbq pork marinade)
- Mr Taster May 7, 2009 01:25 PM
I'm making the Chiense bbq pork recipe from Cooks Illustrated
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It calls for 1/4 cup of dry sherry as part of the marinade, along with sugar, soy sauce, hoisin sauce, white pepper, five spice, sesame oil, ginger and garlic.
I'm a total sherry novice.... what inexpensive sherry would be a good addition to this heady brew?
Ideally this sherry would be good for drinking afterwards as well. It can't all go to pork marinade, after all.
P.S. I tried my local Trader Joe's but they were distinctly sherry-less. 80 kinds of vodka, tequila and whiskey, but no sherry.
In Washington, only state owned stores sell the hard liquors, so Trade Joes has plenty of port, sherry, marsala, and vermouth. I am happy with their Real Tesoro (royal treasure) brand of sherry, especially in the amontillado and cream versions. I'm sure there are better ones, but at the TJ price I can afford to keep several styles on hand.
Emu Sherry from Australia is the brand I keep on hand in both Fino (Dry) and Oloroso Cream (Sweet) for cooking and baking. It's under $10 (Cdn.) a bottle.
Brandy not sherry. (cheapest brandy you can find will suffice)
This is the best char siu recipe I've ever used.
From the Honolulu Star Bulletin a recipe from the Golden Dragon at the Hilton Hawaiian Village Hotel.
Rather than cooking in my oven I roast it in my gas bbq on the upper rack for 45 minutes to an hour.
The roast pork tasted very familiar, but also tasted unlike any other roast pork I'd ever had at restaurants in Los Angeles, New York, or Hong Kong. It had a distinctly Chinesey flavor, despite the ketchup and honey (attribute that primarily to the 5-spice powder and hoisin sauce).
The glaze was sweet, and I did slather the roast pork with it generously. But by the time you slice the pork, the amount of caramelized glaze that you eat per bite is really not that much, so it's very well balanced.
It was still good the second day, but tasted it hot out of the oven (after a 10 minute rest period) was mind blowing. It was so good.... moist and succulent, salty and sweet, with flavor spread throughout the meat (you pierce the meat with a fork before marinating it for up to 4 hours.)