Chinese BBQ Pork (Char Siu)

It all started with an email from my brother, on behalf of my mom.  Mom's an ardent America's Test Kitchen fan, similar to myself, and had just seen the Chinese Classics episode on PBS episode featuring char siu, or Chinese BBQ Pork.   She wanted the recipe so asked my brother to have me print it out for her.  (Before you ask, my parents are not technologically savvy so it's easier for them if they have hard copies of the recipe.) 

I hadn't seen this episode myself so I went about searching for the recipe on Cook's Illustrated's site since I have an online membership.  The results turned up a few versions of char siu, one from the tv show and another that was more traditional looking, i.e., very red.  I was immediately intrigued by the latter which reminded me of the delicious rows of glistening bbq pork hanging on hooks in Chinese restaurants.  The laundry list of Asian ingredients did seem a bit daunting, but if there's one thing I am, it's determined.  Once I set my mind on something nothing will stop me. 

After a quick trip to the local Asian supermarket to buy the ingredients I didn't already have I was ready to go. Trust me, do not be intimidated!  The most challenging part is gathering all the ingredients, after that the recipe comes together pretty easily.  Another plus, there's quite a bit of down time when you make this recipe.  The pork needs at least 10-16 hours to marinate so you can easily prep things the night before and finish baking the next day.  

This char siu is seriously so good.  I literally made the recipe 3x in the last week alone.  I knew it was a keeper when my family unanimously gave it the thumbs up and they are not the type of people to hand out compliments easily!   With authentic results made at home who needs takeout?  Not me!

Bánh Patê Sô

Growing up I was never much a fan of Vietnamese desserts.  Most were either too sickly sweet or the textures weren't to my liking.  [Xin lỗi to the relatives I may have offended!]   But when it comes  to Vietnamese savories I go crazy for them.

One of my absolute favorites is Bánh Patê Sô, a pork-filled puff pastry.  Their influence is definitely French and the name is actually a play on pâté chaud or "hot pastry."  My mom typically saved these treats for special occasions or when she had Pepperidge Farm Puff Pastry on hand.   In Vietnam they're normally eaten for breakfast but I like to enjoy them any time of day. 

I took it as a sign that I should make these for myself when I had some leftover egg roll filling and quickest puff pastry dough sitting in my freezer.   I'm so glad I did!  I'm kicking myself for not making them from scratch sooner.  The great thing is that the shaped, unbaked pastries can be frozen well in advance of when you need them.  Just thaw them overnight in the fridge and they're ready to go in the oven.