{"id":341,"date":"2020-07-12T20:25:24","date_gmt":"2020-07-12T20:25:24","guid":{"rendered":"http:\/\/karentu.com\/personal\/recipes\/?p=341"},"modified":"2020-07-21T20:49:16","modified_gmt":"2020-07-21T20:49:16","slug":"char-siu","status":"publish","type":"post","link":"https:\/\/karentu.com\/personal\/recipes\/char-siu\/","title":{"rendered":"Char Siu (\u53c9\u70e7)"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Char Siu (\u53c9\u70e7)<\/h2>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div style=\"display:flex; flex-direction: row;\">\n<label>Proportion Adjustment&nbsp;&nbsp;<\/label>\n<input type=\"number\" id=\"proportion_adjustment\" value=\"1.0\" min=\"0.0\" step=\"0.1\" ,=\"\" style=\"width: 10%;\">\n<button type=\"button\" onclick=\"updateProportions();\">Enter<\/button>\n<\/div>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul id=\"ingredients_list\">\n<li>2 lb pork tenderloin (must have some fat)<\/li><li>4 Tbsp red yeast rice<\/li><li>3 Tbsp light soy sauce<\/li><li>1 Tbsp dark soy sauce<\/li><li>2 Tbsp hoisin sauce<\/li><li>1 Tbsp oyster sauce<\/li><li>2 Tbsp cooking wine<\/li><li>6 Tbsp brown sugar<\/li><li>.25 onion, minced<\/li><li>4 cloves garlic, minced<\/li><li>5 slices ginger, minced<\/li><li>2 Tbsp honey<\/li><li>1 Tbsp water<\/li><\/ul>\n\n\n\n<ul id=\"ingredients_list\">\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Soak meat for 30 minutes, rinse.<\/li><li>Soak red yeast rice in hot water for 10 minutes, throw away the rice and reserve the remaining water, which should be colored red.<\/li><li>Mix the red yeast water with all ingredients except for meat, honey, and water.<\/li><li>Marinate the meat in the mixture for at least 2 days.<\/li><li>Mix honey and water.<\/li><li>Cooking methods<ol><li>In a pressure cooker, cook on the meat setting for 30 minutes. Brush honey water mixture on both sides of the meat. Then pan fry until outside is crispy.<\/li><\/ol><ol><li>In an oven, cook at 375 F for 25 minutes. Halfway through, brush honey water mixture on both sides of meat. Flip the meat over. Continue cooking for 20 minutes.<\/li><\/ol><\/li><\/ol>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Notes<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>can use leaner cut of pork belly instead of tenderloin, or eye of loin<\/li><\/ul>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Char Siu (\u53c9\u70e7) Proportion Adjustment&nbsp;&nbsp; Enter Ingredients 2 lb pork tenderloin (must have some fat) 4 Tbsp red yeast rice 3 Tbsp light soy sauce 1 Tbsp dark soy sauce 2 Tbsp hoisin sauce 1 Tbsp oyster sauce 2 Tbsp cooking wine 6 Tbsp brown sugar .25 onion, minced 4 cloves garlic, minced 5 slices &hellip; <a href=\"https:\/\/karentu.com\/personal\/recipes\/char-siu\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Char Siu (\u53c9\u70e7)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[46,49,42],"tags":[31],"class_list":["post-341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-chinese","category-entree","tag-mom"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/karentu.com\/personal\/recipes\/wp-content\/uploads\/2020\/07\/char_siu-scaled.jpg?fit=1920%2C2560&ssl=1","_links":{"self":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/comments?post=341"}],"version-history":[{"count":3,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/341\/revisions"}],"predecessor-version":[{"id":523,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/341\/revisions\/523"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media\/344"}],"wp:attachment":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media?parent=341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/categories?post=341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/tags?post=341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}