My attempt at Char siu

anamosity · Feb 22, 2011

I attempted to make some Char Siu.
I took a 10 pound pork loin and trimmed the fat off.
Then cut it in half so I had roughly two 5 pounders.
One went for BBB, the other one got sliced lengthwise in half and used for the Chinese pork. All in all, I cooked it about 5 minutes to long, but it tasted great regardless.

Bacon_99 · Feb 22, 2011

That plate looks great!

greenr · Feb 22, 2011

How was it? I usually do my char siu in the oven and then finish it on the grill.

landarc · Feb 22, 2011

That looks terrific. Nice job.

anamosity · Feb 22, 2011

It was very good. It marinated for 2 days.
I do not add the red food coloring.

infernooo · Feb 22, 2011

Looks great, but IMO, a great char siu is made only with neck or shoulder to provide lots of fat and flavour (and those crispy, burnished bits).

Never the less, great cook!

SmokinAussie · Feb 23, 2011

^^^^ what infernoo said. Try it with pork butt next time. The high fat content really lends it toward getting that external crispiness that is so familiar with the dish.

Having said that... I've done char siu with a tenderloin before, and it is pretty damn good, and your dish sure looks awesome!....just watch that cooking time!

Cheers!

Bill

Single Fin Smoker · Feb 23, 2011

Recipe?

Phubar · Feb 23, 2011

Nice looking plate!

El Lobo · Feb 23, 2011

Very nice. 5 minutes too long or not, it still looks pretty juicy.

Garyclaw · Feb 23, 2011

Beautiful plate Gene.

Ron_L · Feb 23, 2011

It looks good to me!

Can you share some details? Seasoning, cook time and temp, the sauce?

anamosity · Feb 23, 2011

Marinade is:

3 tbsp dark soy
3 tbsp brown sugar
1 tsp sea salt
1 tsp pepper
1/2 cup honey
1/2 cup Yoshi's sauce
3 tbsp ketchup
1 tbsp crushed garlic
3 tbsp Hoisin Sauce2 tsp Chinese 5 spice
I do believe that is all I put in the marinade

I cooked it on a raised grate in the egg at 300, until internal reached 135.
Then moved to lower grate for glazing until internal reached 145. Removed and let sit undisturbed for 20 minutes. Then sliced and eaten. After removing the meat from the marinade I poured the left over marinade into a pan added a bit more brown sugar and maraschino cherry juice and brought it to a boil. Then used that as the gaze and dipping sauce.

deepsouth · Feb 23, 2011

nice looking!

Hugo · Feb 23, 2011

Char sui pork loin is great! I cheated though, used a ready made marinade... Still good though

Stoke&Smoke · Feb 23, 2011

good looking eats! Thanks for sharing

Timmy's girl · Feb 23, 2011

Nice. Looks delicious!!

landarc · Feb 23, 2011

Yoshi's sauce? Is that Yoshida's or is there something else out there?

Have any of you BGE guys ever tried making char-siu hanging vertically?

anamosity · Feb 23, 2011

yes its yoshida

cowgirl · Feb 23, 2011

Looks great Gene! Thanks for the recipe too. :thumb:

My attempt at Char siu

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