HisArpy
Loose canon extraordinair
- Joined
- Jul 30, 2016
- Posts
- 48,338
Char Sui, Chinese BBQ pork, rice, brocoli, and my version of Dan Tat custard cups with whipped cream.

I made the sauce and slow braised the pork at 225* before pulling it out and transferring it to the broiler. I also put some chicken bullion in the rice water before I started cooking the rice to add some flavor. Unfortunately, the pastry for the Dan Tat was dry and crumbly for some unknown reason, it usually isn't.
All in all, I'd still rate this as a success.

I made the sauce and slow braised the pork at 225* before pulling it out and transferring it to the broiler. I also put some chicken bullion in the rice water before I started cooking the rice to add some flavor. Unfortunately, the pastry for the Dan Tat was dry and crumbly for some unknown reason, it usually isn't.
All in all, I'd still rate this as a success.






