Char siu belly pork

[Badjak]

The other day I started on making bacon. I cut the slabs to size, so they would fit into the biggest ziplock bag I had and had some left overs.
Decided to make 2 types: Char siu and Rujak (Indonesian style).
For the Char siu, I used some bottled char siu sauce (as I had it, and I had no Hoisin sauce), added extra garlic, rice wine and pepper.
Marinated overnight (well actually maybe even a bit longer), got the WSM 14.5 ready and put the meat on.
I used the WSM without waterpan.

About an hour in.
Looks promising.

They need a bit longer.
Another peek after about 30 or 40 minutes or so

And done.
No they are not burned....

Resting:
(the meat, not me)

After snacking a couple of pieces, the work went on :-D
Finely chopped the Char Siu and added lime juice as it was a bit sweet for me

Rolled out some bread dough and put the meat in the centre. Formed it all together into a roll and into the steamer they went

Steamed for about 20-30 minutes and then served with smashed cucumber

That's all, folks :becky:

 

[R2Egg2Q]

Yum, pork belly char siu bao! How was the Rujak style?

 

[Titch]

Yes mate, looks and sounds tasty

 

[Czarbecue]

Looks pretty good. Big Mac size :thumb:

 

[jdefran]

Do I spy a kiwi knife?

 

[The S]

Looks delicious.

 

[Smoke on Badger Mountain]

Looks super good.

 

[Badjak]

Thanks!
It was tasty.
I heated the remaining bun the next day in the oven and I think I like that even better.

The rujak belly pork was marinated in a rujak spice mixture that I still had with extra garlic, lime juice and chili.
It is that bigger piece on the WSM and I should have cut it into smaller pieces like the char siu as it didn't go too well together.
The rujak would have benefitted from a lower temperature, so maybe with waterpan. It was tasty, but still very fatty when I took it off.
So, sliced it and heated it in the oven to get rid of some more fat.
That definitely worked and as said, it tasted very good!