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Char Siu ---- Smoked Nuts

post #1 of 7
Thread Starter 

First off --- Thanks to Just PassinThru and Scarbelly for the marvelous recipes.


JPT's recipe is great. I substituted Piloncillo for Maltose due to availability and rosewater wine could not be found and I couldn't find a substitute. Everything else is the same.



The marinade is in a double boiler/steamer so as to not burn the stuff.



Be sure to grate the piloncillo. The web says "heat in the microwave to soften and then cut what you need". Do not do that. The sugar gets so hot it melts and sticks to your skin. Forms a blister even. Dissolves better too, when it is grated. 


Grating Piloncillo.jpg


Loin was in the zip bag overnight in the marinade and put on hooks, and in it goes.

Alder in the smoke generator for 2 hr.

Hickory for the next 2 along with the nuts.


Loin in the smoker.jpg


Pecans and Almonds in the delicious sauce. Compliments to Scarbelly.

Scars sauce was followed exactly except Tapatico replaced Tabasco and I used hot chinese dry mustard.


Coated Nuts.jpg


Everybody into the pool.


Scarbelly's Nuts and JPT's Char Siu.jpg


The sauce formed a beautiful glaze sealing the moisture in the pork. I think it was the honey and piloncillo. Lots of natural sugar.  Amazingly it is not sweet and there is an earthiness to the flavor.


Nuts and Pork out of the smoker.jpg


MONEY --  The nuts are to want more. The chinese mustard in the nuts hits the sinuses and then the Tapatico hits the back of your throat while the smoke and other ingredients are dancing on your taste buds. A real symphony.   battery-062.gif



Money nuts and meat.jpg



The pork is the best the bride and I have had. Hats off to Just Passin Thru. I agree you should sell it. Your neighbors and friends are right.


I am so lucky to be on this site and have "test cooks" at my disposal.  Just like Bobby Flay right ???  You can't get, the knowledge on this site, in a cook book. JMHO.


Thanks to everyone.


post #2 of 7

Nice job! drool.gif

post #3 of 7

Awesome Dave!!


"Everybody into the pool"   hahahahahahhahahha



post #4 of 7

Dang David you really nailed it. Both look fantastic. Great presentation too  points.gif

post #5 of 7

Wow Dave.  Great job.  Did you get the smoke taste you were looking for with the Char Siu or did the heat mask the smoke?

post #6 of 7
Thread Starter 
Originally Posted by NWDave View Post

Wow Dave.  Great job.  Did you get the smoke taste you were looking for with the Char Siu or did the heat mask the smoke?


Smoke, spices moist meat----don't get any better than that. That recipe is a keeper.


post #7 of 7



Thanks for the compliment and I'm glad it worked out for you, actually I'm kinda embarrassed by the adulation, I'm just glad to be of service and an occasional contributor to this wonderful forum.


Enjoy the Char Siu.



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