Char siu pork

landarc · 11-29-2009, 12:52 PM

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 · 11-29-2009, 01:12 PM

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

Papa Payne · 11-29-2009, 01:16 PM

Wow, that looks mighty tasty!

I'll have to give that a try.

Papa

vr6Cop · 11-29-2009, 01:30 PM

Looks almost tasty enough to be cat!

deguerre · 11-29-2009, 01:54 PM

Dayumm that's a beautiful color on the glaze.

landarc · 11-29-2009, 02:28 PM

Quote:

Originally Posted by vr6Cop

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.

boatnut · 11-29-2009, 06:56 PM

looks good..what cut was that?

jestridge · 11-29-2009, 06:57 PM

Um pork!!!

landarc · 11-29-2009, 08:08 PM

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 · 11-29-2009, 08:26 PM

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

SkySaw · 11-29-2009, 08:27 PM

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 · 11-29-2009, 08:31 PM

Quote:

Originally Posted by landarc

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 · 11-29-2009, 10:05 PM

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

Midnight Smoke · 11-29-2009, 10:09 PM

That sure looks good, Is that a Tenderloin?

yelonutz · 11-29-2009, 10:54 PM

Quote:

Originally Posted by Jay Bird

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

11-29-2009, 12:52 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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 __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-29-2009, 01:12 PM	#2
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	That looks great. I haven't made Char Siu for a long time. __________________ Kevin

11-29-2009, 01:16 PM	#3
Papa Payne is one Smokin' Farker Join Date: 08-23-09 Location: Taylorsville, NC	Wow, that looks mighty tasty! I'll have to give that a try. Papa __________________ [COLOR=white]Chargriller Offset[/COLOR]

11-29-2009, 01:30 PM	#4
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN	Looks almost tasty enough to be cat! __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

11-29-2009, 01:54 PM	#5
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Dayumm that's a beautiful color on the glaze. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-29-2009, 06:56 PM	#7
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	looks good..what cut was that? __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

11-29-2009, 06:57 PM	#8
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Um pork!!!

11-29-2009, 08:08 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-29-2009, 08:26 PM	#10
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Bob, that looks very very good. Excellent color, perfect char, mmmmmmm! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

11-29-2009, 08:27 PM	#11
SkySaw Knows what a fatty is. Join Date: 08-12-09 Location: Ontario, Canada	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

11-29-2009, 10:05 PM	#13
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Ditto on not familier with Char Siu. Ate Quite a bit in San Francisco Asian restruants but never ran across it.

11-29-2009, 10:09 PM	#14
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	That sure looks good, Is that a Tenderloin? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

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