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Another (mis)adventure with Char Siu Pork Belly

post #1 of 9
Thread Starter 

Since pork belly is inexpensive($1.99-2.29/lb) at my local Costco. I have been experimenting with some variations of a couple of the recipes I regularly use for grilling and smoking. I cut whole bellies into thirds or quarters and experiment away. :rolleyes:

 

 

After a couple of days in a brine...

 

 

 

 

...removed and patted dry, light rub applied...

 

  

 

 

 

...allowed the pellicle to develop and began smoking over pecan @ 225-235...

 

...bacon wrapped pineapple peeking up from the lower grate(link below)...

 

...and an experiment with a mushroom stuffing in the foil(link below)...

 

  

 

 

 

...while the pork belly was smoking, I made a few variations to my char siu glaze recipe and let it reduce...

 

  

 

 

 

...pork belly ready to be glazed...

 

 

 

 

...new variation of char siu glaze applied on all sides and ready for the last leg of its WSM journey...

 

  

 

 

 

...the WSM journey has almost come to an end...

 

...smoked, glazed and time to rest...

 

  

 

 

 

...first slices of the char siu pork belly...

 

  

 

 

 

...served with toasted rice, buttered carrots and bacon wrapped pineapple...

 

 

 

OMG!!!  It was sooooo good!!

 

 

 

 

All in all today, we made:

char siu pork belly

char siu bao

 

and 

 

bacon wrapped pineapple

brisket stuffed, smoked mushrooms

 

and 

 

cinnamon rolls


Edited by sfprankster - 8/12/15 at 11:44pm
post #2 of 9
Thread Starter 

Additional BONUS!!

 

Since my gf loves char siu bao's...

 

...and to bake...

 

 

 

Dough rising for char siu bao's...

 

  

 

 

 

 

...last of the char siu chopped into .25" pieces...

 

 

 

...beginnings of a tray of char siu bao's...

 

  

 

 

 

...after the second rise and ready for the oven...

 

 

 

 

...fresh out of the oven and TOO HOT to touch...

 

 

 

Busy day, slaving away over the smoker, stove and oven at the sfprankster household... :icon_eek:

.


Edited by sfprankster - 8/12/15 at 11:34pm
post #3 of 9
Thread Starter 

Dessert and breakfast tomorrow morning.

 

Homemade cinnamon rolls ready for the oven...

 

 

 

 

...fresh out of the oven...

 

 

 

 

 

 

 

...ooooops, one seems to have mysteriously disappeared... :cool: Must have been aliens... jaw-dropping.gif

 

  


Edited by sfprankster - 8/12/15 at 11:34pm
post #4 of 9

Dang it that looks nice, you have been busy points1.png

 

DS

post #5 of 9

All of that looks soooooooo  good!!!!  I like the Char Siu Pork myself and I sure would like that dough recipe. Do you put the Char Siu Pork bits inside the dough prior to forming the individual buns?  Thanks Reinhard.

post #6 of 9

And I thought pork belly was just for bacon - who knew!!!

 

looks awesome.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Dang it that looks nice, you have been busy points1.png

 

DS

 

 

Thanx!!

 

It wasn't just me in the kitchen. My gf does all of the baking around here. I can only take credit for the smoking portion yesterday. The brine, I began on Monday, so some of the work was spread out over a couple of days. :cool:

 

 

Quote:
Originally Posted by Reinhard View Post
 

All of that looks soooooooo  good!!!!  I like the Char Siu Pork myself and I sure would like that dough recipe. Do you put the Char Siu Pork bits inside the dough prior to forming the individual buns?  Thanks Reinhard.

 

Thanx!!

 

The dough is basically a brioche, off the top of my gf's head. She makes the dough by feel and not by a recipe. Once it has initially risen, she pats out the dough by hand, into small circles. Fills with some of the char siu, a small spoon of my glaze and closes/seals them. After they are closed, she lets them rise a second time before baking. 

 

 

Quote:
Originally Posted by muralboy View Post
 

And I thought pork belly was just for bacon - who knew!!!

 

looks awesome.

 

Thanx!!

 

Whoever said pork belly was only for bacon?  :icon_eek:

 

I use it for a lot of different recipes. Pasta, sammies, soups... The list goes on and on... :icon_mrgreen: 

post #8 of 9

Thanks for expanding my outlook.  I have 10 lbs in the freezer that I've been waiting to turn into bacon.  Might change it up a little.

post #9 of 9
Thread Starter 

I also make a hot smoked(225-230), maple bourbon pork belly, I use to make banh mi sammies.

 

 

...another addicting way to eat pork belly... :36: 

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