The trick is to smoke the meat and not make the meat smoke

PORK CHOW MEIN

  Date: October 24, 2012
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This was one of 4 dishes I made this day from The Essential Wok Cookbook. This cookbook attempts to recreate classic (mostly Cantonese) recipes from Chinese restaurants. I did adapt the recipe to substitute pork for chicken. This version of chow mein was very good, but totally different than any version of this dish I have had anywhere. Perhaps this represents a regional variation where this version may be what is popular. The important thing is: Call it what you will, this was a very good recipe. I’ll let the pictures tell the rest of the story.
Recipe Source:
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Americas Hometown Favorites
The Essential Wok Cookbook (eBook):
Adapted from Chicken Chow Mein to use pork - (n/a)
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Ladle)
  • Ranch-T Lump Charcoal