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Chef Willie inspired Char Siu with pig belly...... FINIS !!!

post #1 of 13
Thread Starter 

Willie rekindled a desire for Chinese Pork....   I've tried it a few times and not really excited to try those recipes again, sooooooo, with a new recipe, here we go....

 

I had to substitute corn syrup for maltose....  Yoshida's Gourmet Sauce for Hoisin Sauce......  and Mirin Sweet Cooking Rice Seasoning for Rose Wine.......   

 

Hopefully, the substitutions won't destroy the expected results...    

 

........The Sauce......

 

.....The Cut up trimmings from the belly......

 

...... Mixed and vacuumed in my old Tilia vacuum canister

       and refered overnight....

 

The belly looks delish sittin' in the sauce....  If I didn't know better, I would try it like that....

 

I'm anticipating the great flavor of Char Siu to come thru in this concoction..... hopefully......

 

Back later, after it has been served, and a revue will follow.... 

 

 

Dave 


Edited by DaveOmak - 10/21/13 at 2:00pm
post #2 of 13

:popcorn

Sounds good so far.

Happy smoken.

David

post #3 of 13

I am anxious to see the results!

 

Disco

post #4 of 13

Looking good there....I'm in!

 

Kat

post #5 of 13
Thread Starter 

Put the marinated hunks into a foil lined baking pan....  Into a 375o oven for 15 min, turn for 7 min...

then under the broiler for about 7 min to crisp up a bit.....

 

 

... Looks good after the bit of crisp up......

 

...Dumped it all into a bowl so the meat could absorb more of the marinade....

 

Bride and I think this is really good.... not to sweet, spice is just right....

 

Bride wants some beef jerky made using this recipe... I think she's right on.....

 

It will be good with Hot Chinese mustard, toasted sesame seeds and a beer.....

 

Thanks Willy, for renewing my interest in Chinese Pork.....

 

The meat is tender and juicy....  a lot better than pork loin...  

 

Speaking of pork loin, the loin is seasoned, stuffed roulade style, wrapped in pig hide..... and in the refer now 

 

waiting for it's turn in the oven......

 

Dave

post #6 of 13

Glad you liked so far & thanks for the nod. FYI, I was advised by another forum member that, if no maltose, use more honey. Rose Wine is like Scotch to the Chinese he said, so that could be a substitute. Yoshida's is always good....on anything IMO.....Willie

post #7 of 13
This looks wonderful!

Disco
post #8 of 13

  Using the Yoshida's made me think of Ron. Bet he's lookn down Smiling. Nice Job.

Jerky marinade sounds good also.

post #9 of 13
Thread Starter 

Bride said "substitute Yoshids'a" and I thought of Ron also.....   

post #10 of 13

That looks great!!! Gotta order more bellies so I can give this a try.

 

Thanks for sharing and I LOVE Yoshida's on pretty much everything - I didn't know Ron, but he had good taste with Yoshida's!

post #11 of 13
Thread Starter 

Ron used Yoshida's on EVERYTHING....   Some of the members on the forum sent copies of all his threads to Yoshida's Corporate and how he used Yoshida's Sauces on everything....  They sent him cases of their sauces and a nice letter thanking him....   It's on here somewhere...   

I found a NEW to me Yoshida's Sauce at Costco, last trip....  Ginger, Garlic Teriyaki...  It's goooooood....    

 

Dave

 

 

post #12 of 13
Quote:
Originally Posted by DaveOmak View Post
 

Ron used Yoshida's on EVERYTHING....   Some of the members on the forum sent copies of all his threads to Yoshida's Corporate and how he used Yoshida's Sauces on everything....  They sent him cases of their sauces and a nice letter thanking him....   It's on here somewhere...  

I found a NEW to me Yoshida's Sauce at Costco, last trip....  Ginger, Garlic Teriyaki...  It's goooooood....  

 

Dave

 

 

 

LOL - I remember him getting all that Yoshidas. Between that and his smoked Cheetos he was a smoking genius in my book! :biggrin:

post #13 of 13
Thread Starter 
UPDATE.... we had the pork for hors d'oeuvres for the New Year.... Hot mustard and toasted sesame seeds.... This stuff is soooooo good.... I highly recommend it....
Now when I make bacon, the trimmings will be the first thing I cut... I can see now why nepas highly recommended "Belly Confit" in his thread.....

Bacon "almost" takes second place to this stuff.... It was so good, I honestly didn't even think of the camera......

Shame on me....
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