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Char Siu aka Chinese Barbecue Pork - Page 2

post #21 of 25
Thread Starter 
Quote:
Originally Posted by BubbaDuz View Post

Lookin' awesome Dave...I might just have to swing by your place tonight to pick up an appetizer!

By the way...My oldest wiener dog, broke into our little chicken coup that had my son's two baby chicks in it last night and killed them both.  I was contemplating having smoked Dachshund for Memorial day BBQ.



So, what rub would you use?  Legs might be a little sparse on meat though.  I've got your fattie piston's made.  You going to be around the office next week?

 

post #22 of 25

That pork looks awesome Dave.  I am just south of you in Federal Way.  We have a local asian market that sells that seasoning, will have to definitely give it a try for mondays smoke.  Might even try it on chicken.

post #23 of 25
Thread Starter 

The nice thing about our region is that we're blessed with a large asian population and of course the fine cuisine and stores they've brought with them.  Take a look at Just Passing Thru's recipe for Char Siu.  That's the one I'm going to try next.

 

Quote:
Originally Posted by photohap View Post

That pork looks awesome Dave.  I am just south of you in Federal Way.  We have a local asian market that sells that seasoning, will have to definitely give it a try for mondays smoke.  Might even try it on chicken.



 

post #24 of 25

 

 

Thank you Dave for the kind words, I hope you find everything you need.

 

Gene

post #25 of 25

What a GREAT post, Dave!  Thanks for taking the time to try this out.  I've never gotten what the extra red color is supposed to be for. I think I may try that mix anyway.  This is a Cantonese char siu marinade that I have used a lot.  I would get either a tenderloin or loin chops, and was doing them in the oven.  Haven't tried this in the smoker yet, but it's on the list!

 

2 Tbsp Hoisin sauce

4 Tbsp Ketchup

4 Tbsp sugar

1 Tbsp DARK soy (check asian grocery)

1 Tbsp dry sherry

1-2 cloves minced garlic

It seems like a lot of sugar, but this never seemed too sweet. hmm.

The recipe says to cut the meat into 4 x 2 " strips, but I usually used thick loin chops or cuts like yours. Marinate 4 hours to overnight. Bake in a 375 degree oven on a rack in a foil-lined pan, turning once or twice, 45 min or until done. 

This doesn't come out looking like "restaurant" bbq pork. It's dark and a bit sticky. Freezes well. I used to make it to put in steamed buns. 

 

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