Char siu pork

landarc · Nov 29, 2009

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

Kevin · Nov 29, 2009

That looks great. I haven't made Char Siu for a long time.

Papa Payne · Nov 29, 2009

Wow, that looks mighty tasty!

I'll have to give that a try.

Papa

vr6Cop · Nov 29, 2009

Looks almost tasty enough to be cat! :biggrin:

deguerre · Nov 29, 2009

Dayumm that's a beautiful color on the glaze.

landarc · Nov 29, 2009

vr6Cop said:
Looks almost tasty enough to be cat! :biggrin:

A. I thought I removed that from the recipe and put in pork.
B. That cannot be cat, too lean, more likely dog.

boatnut · Nov 29, 2009

looks good..what cut was that?

jestridge · Nov 29, 2009

Um pork!!!

landarc · Nov 29, 2009

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.

Meat Burner · Nov 29, 2009

Bob, that looks very very good. Excellent color, perfect char, mmmmmmm!

SkySaw · Nov 29, 2009

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.

Mark

Brauma · Nov 29, 2009

landarc said:
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

Jay Bird · Nov 29, 2009

Ditto on not familier with Char Siu. Ate Quite a bit in San Francisco Asian restruants but never ran across it.

Midnight Smoke · Nov 29, 2009

That sure looks good, Is that a Tenderloin?

yelonutz · Nov 29, 2009

Jay Bird said:
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

NUTZ

cowgirl · Nov 29, 2009

Looks mighty tasty Bob! Thanks for the recipe, I'm looking forward to trying it.

Phubar · Nov 30, 2009

Man I love char sui pork!
Maybe this weekend I'll try some.
Looks great Lando!

Phesant · Nov 30, 2009

Ohhhhh my, that sure looks good Bob, I'll have to try that someday.... Thanx for sharing the recipe.....

Garyclaw · Nov 30, 2009

Damn that looks good. Thanks for the recipe. Have done ribs similar to that but that looks awesome. Gonna have to start another recipe book after joining this site. Youpeople are amazing. I'll try to pay ya back w/ a couple of my favorites.

landarc · Nov 30, 2009

Okay, to answer, that recipe is for the marinade. You can soak the meat for as little as 4 hours and get decent results. I used my brothers kettle, off set coal bed, running at 350F to 375F grate temp. It is sugar heavy but, should not burn a lot. I have done low and slow on it, but, it does not get that color and char.

Char siu is also called Chinese Barbecued pork, it is commonly seen hanging in windows of Chinese delis and restaurants. It is very often used in won ton soup, chow mein etc... The family that gave me the recipe argues over the actually cut of meat that they believed was used, I have had good results with any cut that had some fat and was no more than 3" in cross section.

Char siu pork

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Quintessential Chatty Farker

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