Char Sui Pork

Discussion in 'Pork' started by dirtsailor2003, Oct 4, 2015.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Char Sui pork, or Chinese BBQ pork has been one of my most favorite things since I was a kid. Typically I make mine from scratch but I have a few packets of NOH char Sui that Woody sent me from Hawaii.

    24 hours ago I mixed the mix and added the pork to marinate in the vacuum tumbler. Only one problem went to fire up the tumbler and it wouldn't turn on. Nothing nada no go. Checked it in several outlets, nothing. Looked at the bottom of the unit and it was oozing some oily substance. Not sure what it is but it smells like motor oil. Hmmmm. So put the tumbler canister in the fridge and flipped it over every 4-6 hours.

    Sent an email to Todd and within a hour I had a response that a new unit would be shipping Monday and to not bother with sending the old unit back. That's how awesome The service is at AmazeN Smokers! Todd you da Man! Thanks again!

    Fired up the mini with KBB, Cherry, and Kiawi wood. Low and slow running the smoker at 180.

    Here's a few photos to make you all happy!



    Costco has these pork sirloin tip roasts in a 4 pack. They are perfect for this.



    The bright pink color Reminds me of curing salmon roe!
     
  2. b-one

    b-one Smoking Guru OTBS Member

    I wanna try that stuff sometime! I was thinking chix wings might be tasty that way!
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It makes really good wings. Add a bit of sambal too it for some heat, oh yeah! If my memory serves me right I think I've posted a char Sui chicken where I used my recipe. It'd be in my Mega thread. If not I know that Disco has posted some good char Sui here too.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Off the smoker. THis is one time that I take pork higher than 145. I like the texture to be a bit firmer for char Sui pork. I pulled this at 155. It is resting now. I will post some sliced shots later. This is actually for a dish tomorrow night.


     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    And sliced.


     
  6. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Nice! I've got some of that Noh mix that I bought at some store closeout, some time ago. Never tried it, as I usually mix my own, but I'm pretty sure I've got some pork tenderloin in the freezer somewhere that I'd forgotten about. Thanks for the reminder!
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Looks nice and juicy! :110: waiting to see what happens next!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    NOH is all they use in Hawaii!

    This is pretty tasty, but I like mine better. It will be great though for tomorrow nights dinner, more on that, tomorrow!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Now is some high temp drummies! After the Char Sui finished I cranked the vents open on the mini!

     
  10. muralboy

    muralboy Smoking Fanatic

    That looks delish - I've got to give this a try.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I highly recommend it! I shouldn't have sliced it tonight, there may not be any left for tomorrow's planned dinner that I smoked it for!
     
  12. all5n

    all5n Newbie

    I have tried this from scratch a couple times, never could get the strong sauce taste that i get at the chinese BBQ place.

    Maybe its time to just try one of those NOH pre-made sauce packets.
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Make sure that your five spice is really fresh, make your own if possible. Give the spices a toast prior to grinding to bring out the aromatics.

    If that doesn't work for you add in the red food coloring to fool the brain!
     

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