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

daveomak

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• Oct 20, 2013

• #1

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......

Sauce.jpg

• daveomak
• Oct 20, 2013

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

Pork Belly.jpg

• daveomak
• Oct 20, 2013

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

       and refered overnight....

Char Siu (2).jpg

• daveomak
• Oct 20, 2013

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 

 

Last edited: Oct 21, 2013

themule69

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• Oct 20, 2013

• #2

Sounds good so far.

Happy smoken.

David

 

disco

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• Oct 20, 2013

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I am anxious to see the results!

Disco

 

kathrynn

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• Oct 20, 2013

• #4

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

Kat

 

daveomak

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• Oct 21, 2013

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

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

Pork Belly 4.jpg

• daveomak
• Oct 21, 2013

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

Pork Belly 5.jpg

• daveomak
• Oct 21, 2013

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

Pork Belly 6.jpg

• daveomak
• Oct 21, 2013

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

 

chef willie

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• Oct 21, 2013

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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

 

disco

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• Oct 22, 2013

• #7

This looks wonderful!

Disco

 

casmurf

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• Oct 22, 2013

• #8

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

Jerky marinade sounds good also.

 

daveomak

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• Oct 22, 2013

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

 

smokinhusker

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• Oct 22, 2013

• #10

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!

 

daveomak

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• Oct 22, 2013

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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

Yoshida's.jpg

• daveomak
• Oct 22, 2013

 

Last edited: Oct 22, 2013

jirodriguez

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• Oct 22, 2013

• #12

DaveOmak said:

 
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

Yoshida's.jpg

• daveomak
• Oct 22, 2013

Click to expand...

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

 

daveomak

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• Jan 1, 2014

• #13

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....