CHAR SIU PORK (First Time)

Discussion in 'Pork' started by gary s, Mar 30, 2016.

  1. 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


    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
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks great! I'm hoping to do some wings this weekend!
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

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

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome Gary!

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

    I hope you put the recipe in this weekend.


  6. muralboy

    muralboy Smoking Fanatic

    Looks very good - may need to try this out this weekend
  7. 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
  8. Thanks Chef,   Boy I figured that out       MORE is NOT better  unless you REALLY like 5 spice

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

  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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: Mar 31, 2016
  11. Thanks Chef,  we have a good Chinese Market 

  12. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    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.
  13. 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.

  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.

  15. Thanks for the recipe and point

  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sorry I'm late, but I'm old & I'm slow!! [​IMG]

    That stuff looks Mighty Tasty from my Den!![​IMG]---------------[​IMG]

    Thanks Gary!![​IMG]

  17. Thanks John and for the point.

  18.  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

  19. bena

    bena Meat Mopper

    I can't wait to try this.  It will be nice to try without the meat being dried out and old from the buffet [​IMG]  
    Last edited: Mar 31, 2016
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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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