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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-29-2009, 12:52 PM   #1
landarc
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Default Char siu pork

A whole week off and all I managed to cook was this.


Char siu pork from my SIL's family butcher shop that was in Los Angeles Chinatown for years. It was very tender and flavorful.

Grandpa Kwock's Char Siu
2 tablespoons Hoisin Sauce
2 tablesoons Soy Sauce (dark or regular, not light and never lite)
1.5 tablespoons Rice Wine (sha sing wine)
2.5 tablespoons sugar
1 teaspoon salt
1 teaspoon catsup
1.5 tablespoons minced garlic
1/4 cup honey
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Unread 11-29-2009, 01:12 PM   #2
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That looks great. I haven't made Char Siu for a long time.
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Unread 11-29-2009, 01:16 PM   #3
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Wow, that looks mighty tasty!

I'll have to give that a try.

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Unread 11-29-2009, 01:30 PM   #4
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Looks almost tasty enough to be cat!
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Unread 11-29-2009, 01:54 PM   #5
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Dayumm that's a beautiful color on the glaze.
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Unread 11-29-2009, 02:28 PM   #6
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Quote:
Originally Posted by vr6Cop View Post
Looks almost tasty enough to be cat!
A. I thought I removed that from the recipe and put in pork.
B. That cannot be cat, too lean, more likely dog.
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Unread 11-29-2009, 06:56 PM   #7
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looks good..what cut was that?
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Unread 11-29-2009, 06:57 PM   #8
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Um pork!!!
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Unread 11-29-2009, 08:08 PM   #9
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That was a butt, de-boned and cut into strips. A tenderloin or sirloin can also be used. In fact, the daughter and son of Grandpa Kwock argue about this.
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Unread 11-29-2009, 08:26 PM   #10
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Bob, that looks very very good. Excellent color, perfect char, mmmmmmm!
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Unread 11-29-2009, 08:27 PM   #11
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I love char siu, but have never made it at home where it turned out anything like the restaurant version.

I'm really looking forward to trying this recipe. Thanks for posting it. I hope mine comes out looking like yours!

I'm probably going to use tenderloin, since that would be the easiest.

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Unread 11-29-2009, 08:31 PM   #12
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Quote:
Originally Posted by landarc View Post
Grandpa Kwock's Char Siu
2 tablespoons Hoisin Sauce
2 tablesoons Soy Sauce (dark or regular, not light and never lite)
1.5 tablespoons Rice Wine (sha sing wine)
2.5 tablespoons sugar
1 teaspoon salt
1 teaspoon catsup
1.5 tablespoons minced garlic
1/4 cup honey
I'm sorry, I'm not familiar with Char Siu. I've got a tenderloin that I plan to cook tomorrow. Is this the marinade? How long do you let the meat marinade? Did you grill or smoke? Thanks
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Unread 11-29-2009, 10:05 PM   #13
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Ditto on not familier with Char Siu. Ate Quite a bit in San Francisco Asian restruants but never ran across it.
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Unread 11-29-2009, 10:09 PM   #14
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That sure looks good, Is that a Tenderloin?
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Unread 11-29-2009, 10:54 PM   #15
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Quote:
Originally Posted by Jay Bird View Post
Ditto on not familier with Char Siu. Ate Quite a bit in San Francisco Asian restruants but never ran across it.
Check out his blog, it's in his sig

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