http://chiknpastry.com/2009/12/char-siu-over-sesame-noodles/ Wed, 08 Feb 2012 01:42:13 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://chiknpastry.com/2009/12/char-siu-over-sesame-noodles/comment-page-1/#comment-448 Ancho Chile Pork Stew « The Whole Kitchen Sun, 17 Jan 2010 05:49:09 +0000 http://chiknpastry.com/?p=1794#comment-448 [...] high points of the winter eating season thus far in our kitchen. First, Heather posted a recipe for Chinese Char Siu Pork, which we enjoyed last night (and I’ll tell you all about that a little later on). Then, [...] [...] high points of the winter eating season thus far in our kitchen. First, Heather posted a recipe for Chinese Char Siu Pork, which we enjoyed last night (and I’ll tell you all about that a little later on). Then, [...]

]]> http://chiknpastry.com/2009/12/char-siu-over-sesame-noodles/comment-page-1/#comment-367 Jenn Sutherland Sat, 19 Dec 2009 02:55:45 +0000 http://chiknpastry.com/?p=1794#comment-367 I've got a shoulder marinating in the fridge right now! Char Siu's on the menu tomorrow night! I’ve got a shoulder marinating in the fridge right now! Char Siu’s on the menu tomorrow night!

]]> http://chiknpastry.com/2009/12/char-siu-over-sesame-noodles/comment-page-1/#comment-350 Heather Tue, 15 Dec 2009 00:51:42 +0000 http://chiknpastry.com/?p=1794#comment-350 Yes! low and slow is always best for pork shoulder but for this particular recipe, where "quick" and "weeknight" are the points of interest, roasting it at high temp will make it tender enough and plenty juicy for an Asian noodle dish ;) Yes! low and slow is always best for pork shoulder but for this particular recipe, where “quick” and “weeknight” are the points of interest, roasting it at high temp will make it tender enough and plenty juicy for an Asian noodle dish

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