I'd seen Char Siu mentioned a few times here and decided to try it. A big thanks to Chef JJ for a recipe and tips.
1/2 C low sodium Soy Sauce (JJ recommends Kikkoman Green)
1/2 C Brown Sugar
1/2 C Shaoxing wine or Mirin (I used Mirin)
1/2 C Hoisin sauce (JJ recommends Koon Chun)
1/8 Tsp 5 Spice Powder
1 T grated fresh Ginger (I couldn't find Ginger root so I went with ground)
1 Tsp minced fresh Garlic
1 Tsp Sesame Oil
1 T red food coloring (optional. I didn't use it)
Enough marinade for up to 8#. My batch was a little over 6#.
I let it soak for two days, turning every few hours.
I put three good pieces over charcoal with a piece of Hickory and it was done in about an hour.
Very tender and the fat crisped up nicely!
YUM!
The remainder of the batch was vac-sealed for three more good meals. A couple of members suggested I cook it all before sealing, but "The Boss" overruled. She said as long as there was no liquid marinade frozen it would be fine. Yes Dear....
Since they're already vac-sealed ready to go, we're looking at a future Sous Vide and sear [emoji]128523[/emoji]
Thanks for looking and I hope ChefJJ doesn't mind my recipe sharing.
I love this site!
Dan
1/2 C low sodium Soy Sauce (JJ recommends Kikkoman Green)
1/2 C Brown Sugar
1/2 C Shaoxing wine or Mirin (I used Mirin)
1/2 C Hoisin sauce (JJ recommends Koon Chun)
1/8 Tsp 5 Spice Powder
1 T grated fresh Ginger (I couldn't find Ginger root so I went with ground)
1 Tsp minced fresh Garlic
1 Tsp Sesame Oil
1 T red food coloring (optional. I didn't use it)
Enough marinade for up to 8#. My batch was a little over 6#.
I let it soak for two days, turning every few hours.
I put three good pieces over charcoal with a piece of Hickory and it was done in about an hour.
Very tender and the fat crisped up nicely!
YUM!
The remainder of the batch was vac-sealed for three more good meals. A couple of members suggested I cook it all before sealing, but "The Boss" overruled. She said as long as there was no liquid marinade frozen it would be fine. Yes Dear....
Since they're already vac-sealed ready to go, we're looking at a future Sous Vide and sear [emoji]128523[/emoji]
Thanks for looking and I hope ChefJJ doesn't mind my recipe sharing.
I love this site!
Dan