Red Chinese BBQ pork

[kihler]

Has anyone made Red Chinese BBQ pork? The real stuff that you get in a Chinese restaurant. I have tried to make it following at least 10 different online recipes, but it is never the same texture or flavor as the BBQ pork in Chinese restaurants. This time I'm going to cure the meat with Tender Quick for a few days before adding the marinade and smoking.

Any ideas on marinade, smoking time, curing or cut of meat? I don't care for pork tenderloin, and I don't think that's the cut of meat used in the restaurant version.

 

[shyzabrau]

Did you try the Serious Eats recipe?

http://www.seriouseats.com/recipes/2013/06/smoked-char-siu-pork-shoulder-steaks.html

This one is interesting - using pork belly...

https://www.norecipes.com/chinese-barbecued-pork-char-siu

 

[noboundaries]

Use the Search feature of the Forum for "Char Siu."  There are all kinds of recipes, guidelines, suggestions, types of meat, you name it.  Char Siu is pretty popular around here.  I use SFPrankster's recipe, which you find in the results. 

 

[dirtsailor2003]

Traditionally pork shoulder would have been used. I use pork cushion roasts. They work great. The Char sui recipe mentioned above from Serious eats is a good one. In Hawaii NOH char sui is the most commonly used marinade.

Here's a few for you to look at where I used the NOH seasoning:

http://www.smokingmeatforums.com/t/235960/char-sui-pork

http://www.smokingmeatforums.com/t/244121/do-what-the-sous-chef-says

http://www.smokingmeatforums.com/t/184600/noh

 

[radioguy]

Dirt, what is a pork cushion? Never heard that term.

RG

 

[Bearcarver]

 
Has anyone made Red Chinese BBQ pork? The real stuff that you get in a Chinese restaurant. I have tried to make it following at least 10 different online recipes, but it is never the same texture or flavor as the BBQ pork in Chinese restaurants. This time I'm going to cure the meat with Tender Quick for a few days before adding the marinade and smoking.

Any ideas on marinade, smoking time, curing or cut of meat? I don't care for pork tenderloin, and I don't think that's the cut of meat used in the restaurant version.

Is it anything like this??

Char Siu Country Style Ribs

Bear

 

[b-one]

If it's char sui I wasn't a fan,but the wings and ribs looked nice. I used the packet as well.

image.jpeg

• b-one
• Apr 3, 2016

image.jpeg

• b-one
• Apr 3, 2016

 

[chef jimmyj]

Pork Cushion is the largest muscle on the Picnic Shoulder, aka lower front hog leg. Some butchers and stores have them and sell at a premium price higher than that of the picnic shoulder. But a sharp knife and a little skill and you have a nice roast and pork to grind for breakfast sausage at a good price buying the picnic...JJ

Here is my favorite recipe. http://www.smokingmeatforums.com/t/...ed-rice-and-pork-egg-rolls-q-matz-tested-hard

 

[radioguy]

Pork Cushion is the largest muscle on the Picnic Shoulder, aka lower front hog leg. Some butchers and stores have them and sell at a premium price higher than that of the picnic shoulder. But a sharp knife and a little skill and you have a nice roast and pork to grind for breakfast sausage at a good price buying the picnic...JJ

Here is my favorite recipe. http://www.smokingmeatforums.com/t/...ed-rice-and-pork-egg-rolls-q-matz-tested-hard

Thanks Chef Jimmy. Could be a regional thing...have not heard of them at all.

RG

 

[kihler]

Thanks for all the info, I have a lot of material to review.