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

SHREDDED PORK WITH GARLIC-CHIVES

  Date: October 24, 2015
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This was the fourth of four dishes from The Essential Wok Cookbook. This cookbook is intended to give you make at home versions of classic Chinese restaurant favorites. I was sure I had never run across this recipe before and my unfamiliarity with one of the key ingredients served to reinforce this opinion. Garlic-chives were something I had never seen or heard of. They look more like scallions than chives, the noticeable difference being a white bud at the tip of each stalk. The local Asian market had them in stock, so I was good to go. The recipe was a simple one. The pork was cut into thin strips and marinated for 15 minutes. The meat and the garlic-chives were the two ingredients, so this was a quick and simple stir fry. The marinade had rendered the meat soft and tender and had given it a wonderful flavor. I wish I had tried this tasty dish before today. Easy and tasty, you can’t do better than that.
Recipe Source:
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Americas Hometown Favorites
The Essential Wok Cookbook (eBook): Shredded Pork with Garlic-Chives - (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