› Forums › Smoking Meat (and other things) › Pork › sfprankster's (mis)adventures with Chinese BBQ-Char Siu Pork Butt
New Posts  All Forums:Forum Nav:

sfprankster's (mis)adventures with Chinese BBQ-Char Siu Pork Butt - Page 2

post #21 of 32
Thread Starter 

Another variation of banh mi's using my char siu this time around... :drool


Sliced and ready for a fast reheat...


Onto a soft roll with our pickled daikon and carrots...


Cucumber and cilantro...







Oooooooops, forgot to get some peppers last night, on the way home from watching the Sharks/Pens game... :icon_redface: 

post #22 of 32
Thread Starter 

Can you say "Char Siu Bao?"


Chinese BBQ pork buns are coming soon™... :drool


The sauce reducing and the bread rising... :yahoo:



post #23 of 32
Thread Starter 

We're getting close to assembly of our char siu bao's... :tongue:




Cubed char siu added in the sauce reduction...


Dough doubled in size...



post #24 of 32
post #25 of 32
Thread Starter 
Originally Posted by EatMyPork View Post

Still more to come...




Filled with char siu, shaped, and sealing the dough...






...beginning the second rise before baking...



post #26 of 32
Thread Starter 

Out of the 350* oven...






...and soon to be gone... 






As usual, we're havin' a rough time in the Santa Cruz mountains, sfprankster style... :yahoo:

post #27 of 32

Okay, I have to know what your recipe for the Char Siu marinade is. I love the stuff, and usually when I'm running errands in the KC area I stop and the internatonal market and buy like 3 lbs of it from the food counter they have.

post #28 of 32
Thread Starter 

I used to live within walking distance of Chinatown in SF. Now I have to make my own.



If you can find the ingredients in an Asian market, it will come out sooooo much better than the ingredients available from the local grocery store.



Char siu marinate

1/4 cup hoisin sauce or 1/8 chinese bbq sauce and 1/8 korean bbq sauce
1/4 cup brandy
1/8 cup honey
1/8 cup soy sauce
1 tablespoon dark sesame oil
1 teapoon chili powder, such as african bird or thai dragon
1 tablespoon grated fresh ginger
1 clove grated fresh garlic
2 tablespoons grated fresh onion
2 teaspoons Chinese five-spice powder
1 teaspoon fresh ground black pepper


Reserve 1/4-1/3 of the recipe for use as a glaze. In a saucepan over medium heat, reduce the reserved marinade by 1/4-1/3 to use as a glaze.


Pour over pork butt, belly or loin(even chicken) in a sealed zipper bag and keep refrigerated. The longer you marinate(2-4 days), the better.

Edited by sfprankster - 6/11/16 at 9:00am
post #29 of 32

After seeing all the Asian inspired dishes on your (mis)adventures I figured you had had a lot of experience with some good Asian cuisine. I might have to make a trip up to the market to grab up all this for the marinade. I've only tried Char Siu at home once, and it was from a powdered packet mix. It had the traditional red color that is expected, but didn't have much for flavor or the charred sticky sweetness on exterior. Your's looks so amazing tho...and now I'm hungry for Chinese at 6:45 in the morning.

post #30 of 32
Thread Starter 

My gf is chinese and both of us have an affinity for Asian cuisine. Her's is more traditional and mine, more of a Asian fusion influence. Personally, I'd never use the packet mixes or any of the food colorings in our food. If you really need it red, simmer some red beets in water, strain and use the water as a food coloring in the marinade. Most of the color on my char siu is the caramelization of the glaze and the fruit woods(peach/apple) I used to smoke. Cherry would be another good choice to use for coloring, it gives a nice mahogany color to the meat. There are times where I'll reverse sear the char siu on the kettle. This time around, I was testing the Guru to see some of its capabilities, so I took the extra time and finished the char siu on the WSM.



Try a char siu scramble for breakfast or brunch. A few chopped green onions, mushroom 'n eggs, a piece of toast, makes a great meal to satiate the Chinese craving in the morning. 

Edited by sfprankster - 6/11/16 at 10:04am
post #31 of 32

Char siu is one of my favourites and you did it great! Nice!



post #32 of 32
I used to live in Los Gatos, love that area!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › sfprankster's (mis)adventures with Chinese BBQ-Char Siu Pork Butt