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sfprankster's char siu

post #1 of 7
Thread Starter 

This is a recipe I have used on my weber kettle for years. It's fairly easy to maintain a 300 degree temperature in the kettle, so I figured I could adapt this over to my new WSM.

 

 

sfprankster's Char Siu

 

 

2-3 lbs of pork butt cut into chunks(1.5"-4")

 

Marinade

 

1/4 cup hoisin sauce
1/4 cup brandy
1/8 cup honey
1/8 cup soy sauce
1 tablespoon dark sesame oil

1 tablespoon grated fresh ginger
1 teaspoon grated fresh garlic

1 tablespoon onion powder
1 teaspoon chili powder, such as african bird or thai dragon
1 teaspoon Chinese five-spice powder

 

 

Combine the marinade ingredients and whisk together in a bowl. Pour the marinade over the pork chunks in a sealable bag. Let sit in the refrigerator a minimum of 3 hours, but far the best if marinated overnight. Bring your smoker up to 300 and lay the pork onto the grill with a little space between each piece.

 

  

 

I brought my WSM up to a grill temperature of 300(courtesy of me new Maverick remote therm(thumb1.gif ) without a drip pan, placed the char siu on the grill with a little elbow room to allow some movement. Once the char siu comes to an internal temperature of 120, with the first side beginning to caramelize, I flipped them over to finish the caramelization process. Remove from the grill at an internal temperature of 160 and let rest for 10-15 minutes. Slice thin, against the grain, and serve over a bed of rice with your favorite veggie. 

 

  

 

Char siu served with a sauteed kale and garlic over toasted rice. :icon_mrgreen:

 


Edited by sfprankster - 5/12/15 at 12:42pm
post #2 of 7

DANG!  I wasn't hungry until I looked at this post!  Great job!  Nice pics.  Thanks for the recipe.  I'm glad you leave out the food coloring.

post #3 of 7
Thread Starter 

Adding a coloring to this recipe is simple using fresh beets. Cut them into pieces, cover with water and cook until soft. Reserve the liquid to add to your favorite recipes as a red coloring.

 

Personally, I prefer the caramelization over the red any day.

 

 

 

 

 

 

Now, if I could only figure out how to make dahn tarts(egg custards), I could avoid going to Chinatown on every visit to SF. Thumbs Up

post #4 of 7
Quote:
Originally Posted by sfprankster View Post
 

Now, if I could only figure out how to make dahn tarts(egg custards), I could avoid going to Chinatown on every visit to SF. Thumbs Up

 

Thanks for the beet juice recommendation. Will probably go bare like you but it is good to know.

 

Over the years my wife has said time and time again I've ruined her on eating out because what I make at home is so much better than most restaurants.  The one exception is ethnic cooking because I haven't ventured into it much, except Italian (which I am), some Mexican and Latin dishes, plus a few soups.  I'll add Char Siu to that short list soon.  Consequently, when we want to eat out nowadays, we go ethnic. 

 

I looked up dahn tarts and they don't seem too hard.  Still, I'd leave it to the experts to give yourself a treat on those trips to SF! 

post #5 of 7

Do you deliver! Looks amazing

post #6 of 7
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post
 

Over the years my wife has said time and time again I've ruined her on eating out because what I make at home is so much better than most restaurants.  The one exception is ethnic cooking because I haven't ventured into it much, except Italian (which I am), some Mexican and Latin dishes, plus a few soups.  I'll add Char Siu to that short list soon.  Consequently, when we want to eat out nowadays, we go ethnic.

 

I looked up dahn tarts and they don't seem too hard.  Still, I'd leave it to the experts to give yourself a treat on those trips to SF! 

 

I've been fortunate to be exposed to many ethnic foods over the years, not only from my travels(europe, caribbean, south pacific and 49 states), but also from living in SF for a dozen or so years. Living in CA gives me the opportunity to experiment with ethnic foods using the freshest, local ingredients available. For me, cooking has always been relaxing and a fun hobby. Whenever I go out to eat, I find myself deconstructing the food and looking for ways to recreate them at home. 

 

 

As to the dahn tarts, I'm not the baker in our household. I'm sure I could make them, but my gf has won "best baked dessert" awards with her creations. The latest, a dark chocolate pot de creme tart. So, I'll defer the baking to her. thumb1.gif

 

 

 

 

 

 

 

 

 

Quote:
Originally Posted by UncleBubbas BBQ View Post
 

Do you deliver! Looks amazing

 

 

Thanks!! This was my first attempt at smoking on my WSM. I'm very happy with the results. :icon_mrgreen:

 

Unfortunately, there's no delivery available from here, To make it to civilization(San Jose or Santa Cruz) in under 30 minutes, I would need wings or a helicopter, thus removing the free delivery option. :icon_rolleyes: 

 

 

 

 

We do have a helipad on the property(hint, hint), if anyone is willing to provide a helicopter. :super: 

post #7 of 7
Thread Starter 

If you have any leftover char siu...

 

Easy Breakfast Scramble

 

Cut the char siu into 1/4-3/8" cubes and warm in a hot pan with a tablespoon of butter. Once warmed through, add 2 beaten eggs( 2 eggs,1 tsp heavy cream and black pepper/salt to taste) per person to the pan, stirring constantly, just until a soft set. Turn off the heat and plate. Chop a green onion or two and use as a garnish. Serve with your favorite toasted bread and beverage of choice.

 

Now you have breakfast from fridge to table in under 10 minutes. :drool

 

 

 

 

 

Sorry, no pics today. This scramble never lasts long enough around here to take any... :icon_mrgreen: 

 

 

 

 

 

On the next char siu smoke, I'll make enough to let my gf's baking come into play, with some char siu bao(bbq pork buns). Char siu in a homemade brioche bun. One of my all time favorites!!

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