CHAR SIU PORK (First Time)

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gary s

Gone but not forgotten. RIP
Original poster
OTBS Member
Jan 6, 2011
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CHAR SIU PORK (First Time)

I have been seeing so many Char Siu Post, I had to give it a try.

I’m cooking Ribs and Chicken this Weekend (Company Coming) And I thought I would do one rack of Char Siu. But I got to thinking better do a test run since this was going to by my first time. So I had some pork chops in the freezer, thawed them out and marinated them for 8 hours. Put them on skewers and on the grill.

I was pretty happy with the way they turned out. Color was spot on the flavor was great except for me I need to dial back the 5 spice Too Much !!

Now I will have it just right for Saturday’s Ribs

Pork Chops cut into strips


Marinade


Everything in the bag and in the Fridge


On the Skewers Waiting on the Grill


A little basting sauce



Off the Grill



And here is dinner


My Plate


Thanks for Looking
 
Looks real good. I agree, 5 Spice can easily over power the flavors. I use a 1/2tsp to 2Cups Marinade, sometimes less or not at all as the mood hits. Most of my fav restaurants, it is barely perceptible...JJ
 
Gary that looks great what recipe did you use,for the marinade? I have switched to almost all metal skewers Point

Richie
 
Awesome Gary!

I could eat that meal a couple of times a week!

I hope you put the recipe in this weekend.

points.gif


Al
 
 
Gary that looks great what recipe did you use,for the marinade? I have switched to almost all metal skewers Point

Richie
Thanks Richie,   I cut this recipe in half because I didn't have that much pork   

2 Racks od Baby Backs

The marinade

1/2 cup hoisin sauce

1/2 cup brandy (or rum or bourbon)

1/4 cup honey

1/4 cup soy sauce

2 tablespoons toasted sesame oil

2 tablespoons hot sauce such as Tabasco

2 tablespoons powdered ginger

2 tablespoons powdered onion

1 tablespoon powdered garlic

1 tablespoon five spice powder

1 teaspoon red food coloring
 
 
Looks real good. I agree, 5 Spice can easily over power the flavors. I use a 1/2tsp to 2Cups Marinade, sometimes less or not at all as the mood hits. Most of my fav restaurants, it is barely perceptible...JJ
Thanks Chef,   Boy I figured that out       MORE is NOT better  unless you REALLY like 5 spice

Gary
 
 
Awesome Gary!

I could eat that meal a couple of times a week!

I hope you put the recipe in this weekend.

points.gif


Al
Thank's AL  I am going to try, With Company it gets kind of crazy   

Gary
 
 
Thanks Chef,   Boy I figured that out       MORE is NOT better  unless you REALLY like 5 spice

Gary
I looked at your recipe 1T 5 Spice!?! WOW, that is a lot, so is 2T Sesame Oil! Below is what I use for comparison...JJ

Char Siu... Chinese Roast Pork

1/2C Soy Sauce , low sodium(Kikkoman Green cap)

1/2C Brown Sugar

1/2C Shaoxing Wine* or Mirin

1/2C Hoisin sauce, Koon Chun* is best.

1/2tsp 5 Spice Powder or more to taste

1T Grated fresh Ginger

1tsp Minced fresh Garlic

1tsp Sesame Oil

1T Red Food Coloring (optional)

Makes about 2 Cups, enough for 8Lbs of either Pork Butt and Loin or 2 full racks of Ribs.

Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.
 
Last edited:
 
I looked at your recipe 1T 5 Spice!?! WOW, that is a lot, so is 2T Sesame Oil! Below is what I use for comparison...JJ

Char Siu... Chinese Roast Pork

1/2C Soy Sauce , low sodium(Kikkoman Green cap)

1/2C Brown Sugar

1/2C Shaoxing Wine* or Mirin

1/2C Hoisin sauce, Koon Chun* is best.

1/2tsp 5 Spice Powder or more to taste

1T Grated fresh Ginger

1tsp Minced fresh Garlic

1tsp Sesame Oil

1T Red Food Coloring (optional)

Makes about 2 Cups, enough for 8Lbs of either Pork Butt and Loin or 2 full racks of Ribs.

Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.
Thanks Chef,  we have a good Chinese Market 

Gary
 
MORE is NOT better  unless you REALLY like 5 spice
Not all "5 spice" is the same and some commercial brands can actually contain more than 5 spices! It is really a case of selecting a brand and working with it to find the amount that suits you. When you switch brands you will probably have to go through the excercise again. These days I just make my own as I know what I will get.
 
 
Not all "5 spice" is the same and some commercial brands can actually contain more than 5 spices! It is really a case of selecting a brand and working with it to find the amount that suits you. When you switch brands you will probably have to go through the excercise again. These days I just make my own as I know what I will get.
Hey Thanks Wade, I know that, just like with different brands of anything. This was a name brand and was fine I just put to much.

I'll dial it back and it should be fine.

Gary
 
Nice looking Char Sui Gary! Like Wade I make my own five spice. The recipe that JJ posted for Char Sui is very similar to what I use.

Five spice base recipe:

1 tablespoon cinnamon powder

1 tablespoon clove powder

1 tablespoon fennel seed powder

1 tablespoon Szechwan peppercorn powder

1 tablespoon star anise powder

I grind all the powders from whole. Depending on the spice it takes 2-4 times the amount of whole to get what you need powdered.

points1.png
 
 
Nice looking Char Sui Gary! Like Wade I make my own five spice. The recipe that JJ posted for Char Sui is very similar to what I use.

Five spice base recipe:

1 tablespoon cinnamon powder

1 tablespoon clove powder

1 tablespoon fennel seed powder

1 tablespoon Szechwan peppercorn powder

1 tablespoon star anise powder

I grind all the powders from whole. Depending on the spice it takes 2-4 times the amount of whole to get what you need powdered.

points1.png
Thanks for the recipe and point

Gary
 
Sorry I'm late, but I'm old & I'm slow!! 
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That stuff looks Mighty Tasty from my Den!!
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Thanks Gary!!
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Bear
 
Thanks John and for the point.

Gary
 
 Since I will doing the Ribs Saturday and starting the marinade tomorrow night, I thought I better get make a batch.

I have it perfect (at least for my taste)  Basically the same recipe with a few tweaks 

I cut way back on the 5 spice, added Brown sugar and honey, More Sriracha and some Cayenne  (had to kick it up a little)

Taste great, cant wait till Saturday

 
I can't wait to try this.  It will be nice to try without the meat being dried out and old from the buffet
sawzall.gif
 
 
Last edited:
 
CHAR SIU PORK (First Time)
 ​
 I need to dial back the 5 spice Too Much !!

And here is dinner

Thanks for Looking
Great looking meal.

I am still laughing, Believe me you are not the first to learn the hard way about 5 spice......LOL  Nope I am not going to humiliate myself with the telling, but only excuse was, I was young and stupid and she was pretty.

Its a great meal.
 
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