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Char Siu

PostPosted: Fri Apr 15, 2016 8:18 am
by terry08
Got this butt thawing to make Char Siu strips in the smoker Sunday.
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As a child in Hawaii, we would bye the strips from street vendors for a nickel a strip. Every time I make it. It brings back great memories, and is better than any jerky out there.

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Re: Char Siu

PostPosted: Sat Apr 16, 2016 7:59 pm
by terry08
The butt was deboned and sliced this morning.
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It has now been marinating in the fridge, for 5 hours. And tomorrow will be hung on hooks and cooked.
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Re: Char Siu

PostPosted: Sun Apr 17, 2016 9:14 am
by terry08
The Char Siu is hanging out in the smoker now.
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Re: Char Siu

PostPosted: Sun Apr 17, 2016 11:30 am
by terry08
It's finished and sliced. Very delicious.
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Re: Char Siu

PostPosted: Sun Apr 17, 2016 1:38 pm
by Bullie
That looks tasty.

Re: Char Siu

PostPosted: Sun Apr 17, 2016 8:00 pm
by jv
Man I bet that was good

Re: Char Siu

PostPosted: Mon Apr 18, 2016 7:16 am
by gtk
looks delicious !

Re: Char Siu

PostPosted: Mon Apr 18, 2016 8:37 pm
by chadbragg
I do believe I'll have to give this a try! You mind posting or txtin me your recipe?

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Re: Char Siu

PostPosted: Tue Apr 19, 2016 5:35 am
by terry08
Chad, the Char Siu, I made was not how I normally do it. I wanted to try it in the smoker to see how it would taste with a little hickory smoke. I would normally do it in the oven at 400 degrees for 1 hour, as you know the smoker will only reach 265, so it took three hours with me opening up the door to baste a few times. I filled the chip pan twice with hickory. I was out of a couple main ingredients and had to substitute. It was pretty good but not like the real deal. Great Char Siu, is made with pork belly, (aka bacon). But can be made from any cut including chicken, duck, etc. I would highly recommend you to try and get the items in this recipe if possible to get the true experience of Char Siu. I failed to go by the Chinese store in Jackson, and you won't find a couple of the items in a town like Yazoo.
I did not have red bean curd, so I used red food coloring, which is okay and done often. Also the liquor store, did not have the wine so I used the smallest bottle of straight whiskey they had Canadian Mist. It turned out good but me knowing how it's supposed to be, I was not highly impressed. There are many recipes, on the net. Some call for hoisin sauce, some use ketchup, but this one is the real deal if you want the sauce right. The meat type is no biggie, but belly makes the best.
Just Google it and see many variations.
You can find bottled Char Siu Sauce in any Chinese store, if you don't want to make your own.
Ingredients:

1 lb (450 g) skinless pork belly, cut into 2 long strips
2 tablespoons finely chopped garlic

Char Siu Sauce:

2 pieces Chinese fermented red bean curd
1 tablespoon maltose or honey
1 tablespoon Chinese Shaoxing wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon dark and thick soy sauce
1 teaspoon five-spice powder
1/4 teaspoon white pepper powder
3 1/2 oz (100 g) sugar, or 8 1/2 tablespoons

Method:

1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.
2. The next day, heat the oven to 400 degrees F (200 degrees C).
3. Place the pork belly on a wire rack and bake for 15 minutes.
4. Removed from oven and turn the pork belly over, brush the remaining char siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked. The char siu will look dark in color, it’s normal.
5. Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice.


Cook’s Notes:

You can heat up the the remaining Char Siu Sauce until it bubbles and thickens. Drizzle it on the Char Siu before serving. For the dark and thick soy sauce, you can use either kecap (kicap) manis, or regular dark/black soy sauce. If you are in Malaysia, just use the regular dark soy sauce.



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Re: Char Siu

PostPosted: Tue Apr 19, 2016 6:18 am
by jv
Terry, thanks for posting the instructions and the recipe. ..this sounds real good and I will try it. Where is the Chinese store located at in Jackson my wife and I love Chinese food and been looking for a few ingredients you just can't fine elsewhere.

Re: Char Siu

PostPosted: Tue Apr 19, 2016 6:27 am
by terry08
jv wrote:Terry, thanks for posting the instructions and the recipe. ..this sounds real good and I will try it. Where is the Chinese store located at in Jackson my wife and I love Chinese food and been looking for a few ingredients you just can't fine elsewhere.

Jv, there is a good Chinese store, on 55 hwy. In the strip center where cowboy Maloney is. For basic things I find a lot at Kroger on the international Isle. Also Fresh Market at the Renaissance shopping mall in Ridgeland, has commonly used products. For specialty items, the Chinese store is best. On West frontage rd. Between County line and Briarwood.

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Re: Char Siu

PostPosted: Tue Apr 19, 2016 6:39 am
by jv
Thanks Terry, I need to run to Cowboy Maloney in the next few days anyway so I will find it.

Re: Char Siu

PostPosted: Thu Apr 21, 2016 5:42 am
by chadbragg
I may have to order the specialty stuff online. I don't know where we have a oriental store.

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Re: Char Siu

PostPosted: Thu Apr 21, 2016 6:20 am
by terry08
chadbragg wrote:I may have to order the specialty stuff online. I don't know where we have a oriental store.

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Chad, you can find most ingredients at Kroger, or Walmart.

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